I love a good pasta salad, and the Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings a touch of summer to any table. This salad combines fresh ingredients that pack a punch, making it perfect for gatherings or a quick meal.
What You’ll Need
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
My Trusted Kitchen Tools
- Large pot for boiling pasta
- Grill or stove for cooking the corn
- Mixing bowls
- Whisk for the dressing
- Cutting board and knife
- Measuring cups and spoons
Bringing It All Together
- Cook the pasta in salted water until al dente according to the package instructions; drain and rinse with cold water.
- Prepare the corn by grilling fresh corn and cutting the kernels off the cob, or use frozen or canned corn.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled, with additional lime wedges if desired.
Making It Your Own (Swaps & Ideas)
Feel free to use different types of pasta if you prefer. You can also replace cotija cheese with feta for a similar tangy flavor. If you want more protein, add black beans or grilled chicken. You can adjust the lime and chili powder levels based on your taste. Any fresh herbs like parsley or green onions can also work nicely.
How We Love to Serve It
We love serving this salad chilled as a side during barbecues or picnics. It pairs wonderfully with grilled meats or can be a light main dish by itself. I often add extra lime wedges on the side, allowing everyone to squeeze in more freshness.
A Few Tips For Success
Ensure the pasta is rinsed well after cooking to stop the cooking process and allow it to cool down quickly. This will help the salad stay fresh and crisp. Don’t skip chilling the salad; this step is crucial for letting the flavors blend beautifully.
Saving Some For Later
If you have leftovers, store the salad in an airtight container in the refrigerator. It will last for about 3 days. Be aware that as it sits, the pasta may absorb some dressing, so consider adding a bit more lime juice or a drizzle of mayo before serving.
From My Kitchen to Yours
I hope you enjoy making this Mexican Street Corn Pasta Salad as much as I do. It’s all about the fresh flavors and the joy of sharing delicious food with loved ones. I can’t wait to hear how yours turns out!
Your Questions, Answered
How can I make Mexican Street Corn Pasta Salad ahead of time?
You can prepare the salad a day in advance. Just follow all the steps and keep it in the fridge. The flavors will meld beautifully overnight, making it even tastier.
Can I use different vegetables in the Mexican Street Corn Pasta Salad?
Absolutely! Feel free to add or swap in any vegetables you like. Bell peppers, avocado, or even zucchini would be great additions.
Is Mexican Street Corn Pasta Salad gluten-free?
To make this salad gluten-free, simply replace the elbow macaroni with a gluten-free pasta. The rest of the ingredients should be gluten-free as well, but always double-check the labels to be sure.
Print
Mexican Street Corn Pasta Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful pasta salad that combines fresh ingredients inspired by classic Mexican street corn, perfect for summer gatherings.
Ingredients
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water until al dente according to the package instructions; drain and rinse with cold water.
- Prepare the corn by grilling fresh corn and cutting the kernels off the cob, or use frozen or canned corn.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled, with additional lime wedges if desired.
Notes
Feel free to swap out ingredients, such as using different types of pasta or replacing cotija cheese with feta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, corn salad, summer dish, Mexican, vibrant flavors