Mexican Street Corn Pasta Salad Recipe

Recipe By:
Stephanie
Updated:
Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad Recipe is a vibrant, flavorful dish that perfectly captures the essence of summer. With fresh corn, zesty jalapenos, and a creamy chili lime dressing, it’s a delightful combination that will impress at any gathering. Whether you serve it at a picnic, BBQ, or family dinner, this pasta salad is sure to be a hit. Plus, it comes together in just 30 minutes!

Why You’ll Love This Recipe

  • Quick and Easy: This salad can be made in just 30 minutes—perfect for busy weeknights or last-minute gatherings.
  • Flavorful Ingredients: Fresh corn, jalapenos, and lime juice create a delightful taste that celebrates Mexican cuisine.
  • Versatile Dish: Serve it as a side or main dish. It’s great for potlucks, parties, or meal prep.
  • Crowd-Pleaser: Packed with vibrant flavors and textures, it’s sure to please both kids and adults.
  • Customizable: Adjust the spice level or substitute ingredients based on preference or availability.

Tools and Preparation

Before diving into the cooking process, gather your tools for an efficient experience.

Essential Tools and Equipment

  • Large pot
  • Grill or skillet
  • Sharp knife
  • Mixing bowl
  • Whisk

Importance of Each Tool

  • Large pot: Essential for boiling pasta evenly to achieve the perfect al dente texture.
  • Grill or skillet: Offers versatile cooking methods for corn—grilling adds smoky flavor while sautéing caramelizes its natural sweetness.
  • Sharp knife: Ensures clean cuts when removing corn kernels from the cob and chopping vegetables.

Ingredients

This Mexican Street Corn Pasta Salad is bursting with the flavors of fresh summer corn, jalapenos, red onion, and a creamy chili lime dressing. Ready in just 30 minutes, it’s the perfect dish for feeding a crowd!

For the Pasta Salad

  • 1 tablespoon vegetable oil or melted butter
  • 6 ears corn (husk removed – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 oz. dry uncooked pasta (such as fusilli or farfalle)
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream (or Mexican crema)
  • ½ teaspoon chili powder
  • 1 teaspoon lime zest (optional)
  • ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 medium jalapeno (seeded and sliced/chopped)
  • ½ cup red onion (chopped finely)
  • ¼ cup fresh cilantro (chopped – more for garnish)
  • ½ cup cotija cheese (crumbled)
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How to Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook the Corn

You have two options for preparing the corn:
1. Grill Corn: Heat your grill to 400 degrees F. Peel back the husks and remove silk. Brush with oil and grill for about 15-20 minutes until lightly charred. Turn every five minutes for even cooking. Let cool before cutting kernels off with a sharp knife.
2. Cook in Skillet: Heat a tablespoon of olive oil (or butter) over medium-high heat in a large skillet. Remove kernels from cobs and cook in the skillet for about 8-10 minutes until slightly caramelized.

Step 2: Cook the Pasta

While your corn cools down:
1. Fill a large pot with water, season generously with salt, and bring it to boil.
2. Add pasta and cook according to package instructions until al dente.
3. Drain pasta and transfer it to a large mixing bowl.

Step 3: Combine Ingredients

Once your pasta has cooled slightly:
1. Add the cooked corn into the bowl with pasta.

Step 4: Prepare the Dressing

In a small bowl:
1. Whisk together mayo, sour cream, chili powder, lime juice, lime zest (if using), salt, and pepper.
2. Taste your dressing; adjust seasonings if necessary since cotija cheese can add saltiness.

Step 5: Assemble Your Salad

To complete your salad:
1. Drizzle dressing over corn and pasta; toss well to coat evenly.
2. Add in jalapenos, onion, and cilantro; stir gently to combine.
3. Garnish with additional chopped cilantro if desired. Taste once more for seasoning adjustments.

Enjoy this refreshing Mexican Street Corn Pasta Salad at your next gathering!

How to Serve Mexican Street Corn Pasta Salad Recipe

Serving your Mexican Street Corn Pasta Salad is all about enhancing its vibrant flavors and textures. This dish is versatile and can be enjoyed in various ways, making it perfect for sharing at gatherings or enjoying as a refreshing meal.

As a Side Dish

  • Perfect for barbecues: This pasta salad pairs wonderfully with grilled meats like chicken or steak.
  • Accompanying tacos: Serve it alongside your favorite tacos for a complete Mexican-themed meal.

As a Main Dish

  • Add protein: Toss in some grilled shrimp or shredded chicken to make it a hearty main dish.
  • Enjoy cold: This salad is delicious when served cold, making it an excellent option for picnics or potlucks.

Garnish Suggestions

  • Extra lime wedges: Providing lime wedges enhances the freshness of the dish.
  • Additional cilantro: Sprinkle more fresh cilantro on top for added color and flavor.

How to Perfect Mexican Street Corn Pasta Salad Recipe

To make sure your Mexican Street Corn Pasta Salad turns out amazing every time, consider these helpful tips.

  • Use fresh corn: Fresh corn adds sweetness and crunch. If it’s not in season, high-quality frozen corn works too.
  • Customize the heat: Adjust the amount of jalapeños based on your spice preference. Remove all seeds for milder heat.
  • Chill before serving: Allow the salad to chill in the fridge for at least 30 minutes before serving to let flavors meld nicely.
  • Add cheese last: Mix cotija cheese in just before serving to keep it from becoming too soft or mushy.
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Best Side Dishes for Mexican Street Corn Pasta Salad Recipe

Complement your Mexican Street Corn Pasta Salad with these delightful side dishes that will enhance your meal experience.

  1. Grilled Chicken Tacos: Flavorful tacos filled with marinated chicken, perfect for adding protein to your meal.
  2. Black Bean Salsa: A zesty mix of black beans, tomatoes, and spices that adds freshness and depth.
  3. Guacamole: Creamy avocado dip that pairs beautifully with tortilla chips or as a topping for your pasta salad.
  4. Spanish Rice: Seasoned rice that provides a comforting base and balances the flavors of the pasta salad.
  5. Roasted Vegetables: Colorful roasted veggies add extra nutrients and texture to the table.
  6. Cornbread Muffins: Sweet cornbread muffins offer a delightful contrast to the savory salad.

Common Mistakes to Avoid

When making the Mexican Street Corn Pasta Salad Recipe, it’s easy to miss a few key steps. Here are some common mistakes to avoid.

  • Overcooking the Pasta: Cooking pasta too long can lead to mushy texture. Always follow package instructions for al dente and taste it a minute before the suggested time.

  • Skipping the Seasoning: Not seasoning your corn and pasta can result in bland flavors. Be generous with salt during cooking and season your dressing well.

  • Using Frozen Corn Incorrectly: If using frozen corn, ensure it’s thawed properly before adding it to the salad. This helps maintain a desirable texture and prevents excess moisture.

  • Neglecting Fresh Ingredients: Using old or wilted vegetables can affect the overall taste. Always check your produce for freshness, especially cilantro and jalapenos.

  • Not Adjusting Dressing to Taste: Failing to taste the dressing before mixing can lead to an unbalanced flavor. Adjust lime juice, salt, or chili powder as needed based on your preferences.

Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container for up to 3 days.
  • Ensure the salad is completely cooled before sealing to avoid condensation.

Freezing Mexican Street Corn Pasta Salad Recipe

  • Freezing is not recommended due to the creamy dressing and fresh ingredients.
  • If you choose to freeze, do so without dressing and consume within 1 month for best quality.

Reheating Mexican Street Corn Pasta Salad Recipe

  • Oven: Preheat to 350°F (175°C) and heat covered for about 15 minutes until warmed through.

  • Microwave: Heat in short bursts of 30 seconds, stirring in between until warm. Avoid overheating as it can change texture.

  • Stovetop: Gently reheat over low heat, stirring frequently. Add a splash of lime juice if needed for freshness.

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Frequently Asked Questions

Can I make this Mexican Street Corn Pasta Salad Recipe ahead of time?

Yes! You can prepare it a day in advance. Just add the dressing right before serving to keep everything fresh.

What type of pasta works best for this recipe?

Fusilli or farfalle are ideal as they hold onto the dressing well. However, feel free to use any pasta shape you prefer!

How do I customize this Mexican Street Corn Pasta Salad Recipe?

You can add additional veggies like bell peppers or avocado for more flavor. Also, consider swapping cotija cheese with feta if you prefer a different cheese profile.

Can I use canned corn instead of fresh?

Absolutely! Canned corn is a great alternative; just rinse and drain it well before using in your salad.

What should I serve with this salad?

This pasta salad pairs beautifully with grilled meats, tacos, or as part of a larger potluck spread!

Final Thoughts

The Mexican Street Corn Pasta Salad Recipe offers vibrant flavors that capture summer in every bite. It’s perfect for gatherings or a light meal at home. Feel free to customize it with your favorite ingredients or adjust the spice levels to suit your taste. Don’t hesitate—try this delicious recipe today!

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Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad Recipe

Experience the vibrant flavors of summer with this quick and easy Mexican Street Corn Pasta Salad. Bursting with fresh corn, spicy jalapenos, and a creamy chili lime dressing, this dish is perfect for picnics, barbecues, or family dinners. In just 30 minutes, you can whip up this delightful salad that serves as both a refreshing side and a satisfying main dish. Its versatility allows for customization, whether you’re looking to adjust the spice level or incorporate seasonal ingredients. This crowd-pleaser is sure to impress guests of all ages!

  • Total Time: 30 minutes
  • Yield: Serves approximately 6

Ingredients

Scale
  • 6 ears of corn (or 4 ½ to 5 cups frozen/canned)
  • 8 oz dry pasta (fusilli or farfalle)
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream
  • ½ teaspoon chili powder
  • Juice of 1 ½2 limes
  • 2 medium jalapenos (seeded and chopped)
  • ½ cup red onion (finely chopped)
  • ½ cup cotija cheese (crumbled)
  • Fresh cilantro for garnish

Instructions

  1. Cook the corn by grilling or sautéing until tender and slightly caramelized.
  2. Boil salted water in a large pot, then add pasta and cook until al dente. Drain and cool.
  3. In a mixing bowl, combine cooked pasta and corn.
  4. Whisk together mayo, sour cream, chili powder, lime juice, salt, and pepper in a separate bowl.
  5. Pour the dressing over pasta and corn; mix in jalapenos, onion, and cilantro gently.
  6. Garnish with extra cilantro before serving.
  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 15mg

Keywords: Use fresh corn for the best flavor; frozen works as an alternative. Adjust jalapeno quantity based on your spice preference. Chill the salad for at least 30 minutes to enhance flavors.

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