This Easy Mexican Street Corn Pasta Salad is a colorful mix of pasta, sweet corn, bell peppers, and zesty lime, all brought together with a creamy dressing. It’s fresh and fun!
This salad is perfect for summer parties or a quick lunch. I love that it tastes great cold, so you can make it ahead and enjoy it later—less stress for me! 😄
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its shape holds onto the dressing and flavors really well. If you don’t have rotini, try penne, fusilli, or farfalle—they all work nicely!
Corn: Fresh corn adds a delightful sweetness. If it’s out of season, frozen corn is a great option—it’s picked at peak freshness. Canned corn can be used too, just make sure to drain it well!
Cotija Cheese: This crumbly cheese is perfect for the dish. If you can’t find it, feta is a good stand-in. Some people even prefer using queso fresco for a lighter taste.
Cilantro: Fresh cilantro adds a wonderful flavor, but if you’re not a fan, parsley can be a mild substitute. It’s still delicious even without an herb!
Mayonnaise and Sour Cream: The combination gives creaminess to the dressing. You can swap out sour cream for Greek yogurt for a healthier twist, or use all mayo if you like it creamier.
How Can I Ensure My Pasta is Perfectly Cooked?
Cooking pasta might seem simple, but getting it just right gives the best texture to your salad. Here’s how to do it:
- Bring a large pot of salted water to a rolling boil before adding the pasta.
- Cook according to the package’s instructions for al dente—usually, that’s a minute or two less than fully cooked.
- Taste it a minute early to check if it’s tender but still firm (al dente).
- Once done, drain it immediately and rinse with cold water. This stops the cooking process and prevents it from getting mushy.
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
- 8 ounces rotini pasta (or any short pasta)
- 2 cups corn kernels (fresh or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled Cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (plus extra for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful pasta salad takes about 20 minutes to prepare, plus an additional 30 minutes for chilling in the fridge. Altogether, you’re looking at around 50 minutes from start to finish, including flavor-enhancing chill time. Perfect for making ahead of a gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta! Bring a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until it’s al dente (cooked but still firm). Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.
2. Prepare the Corn:
If you’re using fresh corn, grab a skillet and sauté the corn kernels over medium heat for about 5 to 7 minutes until they get a nice light char. If you have frozen corn, just thaw it and you can warm it up in the skillet without charring if you prefer.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, minced garlic, chili powder, salt, and pepper until everything is smooth and creamy. This will be the delicious dressing for your pasta salad!
4. Combine Ingredients:
Now it’s time to combine the pasta with the other ingredients! Add the cooled pasta, charred corn, chopped cilantro, and sliced green onions to your bowl with the dressing. Toss everything together gently until everything is coated in that yummy dressing.
5. Add Cheese and Final Touches:
Fold in half of the crumbled Cotija cheese into the mixture, saving the rest to sprinkle on top later. This adds a salty, creamy texture to your salad!
6. Serve and Garnish:
Transfer your beautifully mixed pasta salad to a serving bowl. Sprinkle the remaining Cotija cheese over the top, and if you like, a little extra chili powder and some cilantro leaves for garnish. It looks so inviting!
7. Chill and Enjoy!
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let those amazing flavors meld together. You can enjoy it cold or at room temperature, making it perfect for any gathering or meal. Dig in and enjoy your tasty Mexican street corn pasta salad!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While rotini works beautifully for this recipe, you can substitute it with any short pasta like fusilli, penne, or farfalle. Just make sure to adjust the cooking time according to the pasta type!
What If I Don’t Have Cotija Cheese?
No problem! If you can’t find Cotija cheese, feta cheese is a great substitute. It provides a similar crumbly texture and salty flavor. You can even use queso fresco if you’re looking for a milder cheese option.
Can I Make This Salad Ahead of Time?
Definitely! This pasta salad is perfect for making ahead. You can prepare it a day in advance and refrigerate it. Just give it a gentle toss before serving to refresh the ingredients!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It will last for about 3 days. If the pasta absorbs too much dressing, add a splash of lime juice or a little more mayo before enjoying it again to restore its creaminess!
