Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant dish that combines the flavors of elote with the heartiness of pasta. It’s perfect for barbecues, picnics, or any gathering where you want to impress your guests with minimal effort. With its creamy dressing, sweet corn, and crumbly cheese, this salad stands out as a delightful side that everyone will love.
Why You’ll Love This Recipe
- Quick to Prepare: This recipe takes just 20 minutes from start to finish, making it perfect for last-minute gatherings.
- Flavorful Combination: The mix of tangy lime, creamy dressing, and fresh cilantro creates a punchy flavor that elevates your meal.
- Versatile Dish: Serve it as a side at a barbecue or as a main course for lunch. It fits any occasion!
- Pantry-Friendly Ingredients: Most of the ingredients are staples you likely already have in your kitchen.
- Crowd-Pleaser: With its unique combination of ingredients, this salad is sure to be a hit with friends and family alike.
Tools and Preparation
To make this Mexican Street Corn Pasta Salad, you’ll need some essential kitchen tools. Having the right equipment can make your cooking experience smoother and more enjoyable.
Essential Tools and Equipment
- Pot
- Mixing bowl
- Whisk
- Serving platter
Importance of Each Tool
- Pot: A good pot ensures even cooking of the pasta, preventing clumping or uneven texture.
- Mixing bowl: A large mixing bowl provides ample space for combining ingredients without spilling.
- Whisk: A whisk helps create a smooth dressing by thoroughly mixing all components together.
Ingredients
This Mexican Street Corn Pasta Salad is loaded with corn, cotija and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It’s quick and easy to throw together and is made up of mostly pantry ingredients that you’ve probably already got in your kitchen!
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
- Cook pasta according to package directions until al dente.
- Toss with 2 teaspoons olive oil, salt, and pepper.
- Set aside to cool to room temperature or refrigerate to speed up cooling.
Step 2: Prepare the Dressing
- In a medium bowl, combine:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Cayenne pepper (to taste)
- Lime zest and juice
- Pinches of salt and pepper.
Step 3: Combine Ingredients
- In a large bowl, add:
- Cooled pasta
- Corn
- Crumbled Cotija
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Chopped cilantro.
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Pour most of the dressing over the pasta.
Step 4: Mix Everything Together
- Toss until everything is well coated.
Step 5: Serve
- Transfer to a serving platter.
- Drizzle with remaining dressing and garnish with fresh chopped cilantro.
Enjoy your delicious Mexican Street Corn Pasta Salad, a perfect blend of flavors that’s sure to satisfy!
How to Serve Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a versatile dish that can be enjoyed in many ways. Whether you’re serving it at a picnic, barbecue, or as a side for dinner, these suggestions will elevate your meal.
As a Standalone Dish
- Enjoy it chilled or at room temperature for a refreshing meal on its own.
Accompanied by Grilled Proteins
- Pair with grilled chicken or shrimp to add protein and enhance the flavors of the salad.
With Tortilla Chips
- Serve alongside crispy tortilla chips for a delightful crunch and extra texture.
Topped with Avocado
- Add slices of ripe avocado on top for creaminess and added nutrients.
Garnished with Extra Cilantro
- Sprinkle additional cilantro for a fresh burst of flavor that complements the dish.
As Part of a Buffet Spread
- Include it in a buffet alongside other salads and sides for guests to enjoy at gatherings.
How to Perfect Mexican Street Corn Pasta Salad
To make your Mexican Street Corn Pasta Salad even better, consider these helpful tips:
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Use Fresh Ingredients: Fresh corn will enhance the flavor compared to canned. If possible, grill or roast fresh corn before adding it to the salad.
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Adjust the Spice: Customize the heat level by modifying the cayenne pepper according to your taste preferences.
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Chill Before Serving: Allow the salad to chill in the refrigerator for at least an hour. This helps meld the flavors together beautifully.
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Add More Veggies: Incorporate diced bell peppers or jalapeños for added color and crunch.
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Experiment with Cheeses: Try different cheeses like feta or mozzarella if Cotija is unavailable; each offers unique flavors.
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Make It Ahead: Prepare this salad a day in advance. The flavors deepen overnight, making it even tastier!
Best Side Dishes for Mexican Street Corn Pasta Salad
Serving Mexican Street Corn Pasta Salad is easy when paired with complementary side dishes. Here are some great options:
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Grilled Vegetables: Colorful seasonal vegetables like zucchini and bell peppers grilled until tender offer a delicious contrast.
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Black Bean Salsa: A zesty black bean salsa adds protein and fiber while enhancing the southwest flavors of your meal.
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Spanish Rice: Fluffy Spanish rice seasoned with spices serves as a hearty base that pairs perfectly with pasta salad.
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Guacamole: Creamy guacamole provides rich flavor and texture; serve with tortilla chips for dipping.
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Stuffed Peppers: Colorful bell peppers stuffed with rice, beans, and spices create an appealing and nutritious addition.
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Cornbread Muffins: Sweet cornbread muffins add a touch of sweetness that contrasts nicely with savory dishes.
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Coleslaw: A tangy coleslaw can provide crunch and balance out the creamy pasta salad nicely.
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Cilantro Lime Rice: This light and zesty rice dish enhances the Mexican theme while being easy to prepare alongside your main meal.
Common Mistakes to Avoid
When preparing Mexican Street Corn Pasta Salad, it’s easy to overlook some key steps. Here are the common mistakes you should avoid.
- Using the wrong pasta: Not all pasta holds up well in salads. Stick with rotini or fusilli for the best texture and flavor.
- Skipping the cooling process: Failing to cool your pasta can lead to a soggy salad. Allow it to reach room temperature or chill it in the fridge.
- Neglecting seasoning: Under-seasoning can make your salad bland. Don’t forget to taste as you mix and add salt and pepper generously.
- Overloading on dressing: Too much dressing can drown out the flavors. Start with less and add more gradually if needed.
- Forgetting fresh herbs: Missing out on cilantro diminishes freshness. Always include fresh herbs for a burst of flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep it at a consistent refrigerator temperature below 40°F.
Freezing Mexican Street Corn Pasta Salad
- This salad is best enjoyed fresh but can be frozen for up to 2 months.
- Use a freezer-safe container, leaving space for expansion.
Reheating Mexican Street Corn Pasta Salad
- Oven: Preheat to 350°F and heat covered for about 10-15 minutes until warm.
- Microwave: Heat in short intervals, stirring in between until warmed through.
- Stovetop: Warm over low heat, adding a splash of water or dressing if needed.
Frequently Asked Questions
Here’s a brief look into some common queries regarding Mexican Street Corn Pasta Salad.
Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep it refrigerated until serving.
What can I substitute for Cotija cheese?
Feta cheese is a great alternative if Cotija isn’t available. It provides a similar salty flavor.
How can I customize my Mexican Street Corn Pasta Salad?
Feel free to add diced bell peppers, jalapeños, or avocado for extra flavor and texture.
Is this recipe gluten-free?
To make it gluten-free, simply swap out the rotini pasta for a gluten-free pasta option.
Final Thoughts
This Mexican Street Corn Pasta Salad is not only delicious but also incredibly versatile. You can customize it with your favorite ingredients or adjust the dressing to suit your taste. Give it a try at your next gathering; it’s sure to impress!
Mexican Street Corn Pasta Salad
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
Description
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors inspired by the classic elote dish, combining sweet corn, creamy dressing, and crumbled Cotija cheese with hearty rotini pasta. Perfect for any occasion—from summer barbecues to casual picnics—this salad is not only quick to prepare but also a guaranteed crowd-pleaser. With vibrant notes of lime and fresh cilantro, it promises to impress your guests while being incredibly easy to make. Enjoy it as a refreshing side dish or a satisfying main course, and feel free to customize it with your favorite ingredients!
Ingredients
- 16 oz. rotini pasta
- 4 bags frozen fire-roasted corn (or canned corn)
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and toss with olive oil, salt, and pepper. Let cool.
- In a medium bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper.
- In a large bowl, combine cooled pasta with corn, Cotija cheese, and chopped cilantro.
- Pour most of the dressing over the pasta mixture and toss until well combined.
- Serve on a platter drizzled with remaining dressing and garnish with additional cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
