Mexican Street Corn Pasta Salad

This creamy and tangy Mexican Street Corn Pasta Salad combines the beloved flavors of Mexican elote with the convenience of a pasta salad. Perfect for summer barbecues, potlucks, or simply as a side dish for any meal, this salad is a crowd-pleaser. Its unique blend of ingredients gives it a fresh and zesty taste that will keep you coming back for more.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and quick cooking time, this dish can be ready in just 30 minutes.
• Versatile Dish: Serve it warm, cold, or at room temperature—perfect for any occasion.
• Flavor-Packed: Enjoy the delightful combination of lime, corn, and cotija cheese that bursts with flavor.
• Great for Leftovers: This pasta salad tastes even better the next day, making it an ideal meal prep option.

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Tools and Preparation

To make your Mexican Street Corn Pasta Salad effortlessly, gather the necessary tools before starting. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Large pot
• Strainer
• Large mixing bowl
• Whisk
• Cutting board
• Knife

Importance of Each Tool

• Large pot: Essential for boiling pasta and corn effectively.
• Strainer: Helps drain excess water from the pasta after cooking.
• Large mixing bowl: Provides ample space to combine all ingredients without spills.
• Whisk: Ensures that your dressing is well combined for even flavor distribution.

Ingredients

This creamy and tangy Mexican street corn pasta salad has all the flavors of Mexican elote but in a quick and easy pasta salad.

Ingredients:
– 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
– 2 teaspoons olive oil
– 4 medium ears of corn (husked)
– 4 tablespoons lime juice (about 2 limes)
– 1 cup mayonnaise
– 1 cup Mexican crema (or sour cream)
– ¾ teaspoon fine salt (plus more to taste)
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper
– 2 tablespoons chopped cilantro (plus more for topping)
– ½ cup crumbled cotija cheese (plus more for topping)
– Chile lime seasoning (like Tajiín, for topping)

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Cook the pasta to al dente according to package instructions. Drain and immediately toss with olive oil in a large bowl to prevent the pasta from sticking together. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.

Step 2: Prepare the Corn

Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow. Transfer to a plate and allow the corn to cool for several minutes until cool to the touch.

Step 3: Cut Corn Kernels

Cut the corn kernels off the cob into a medium bowl.

Step 4: Make the Dressing

In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.

Step 5: Combine Ingredients

Add the mayonnaise sauce, cooked corn, cilantro, and cotija cheese to the bowl of pasta. Toss together gently until everything is well combined.

Step 6: Serve

Top with additional cilantro, cotija cheese, and Tajín if desired. Serve immediately or refrigerate until ready to eat. Enjoy your delicious Mexican Street Corn Pasta Salad!

How to Serve Mexican Street Corn Pasta Salad

Mexican street corn pasta salad is a versatile dish that can be enjoyed in many ways. Whether as a side or a main meal, it pairs wonderfully with various flavors and ingredients.

As a Side Dish

• Perfect for barbecues – This salad complements grilled meats beautifully.
• A colorful addition to potlucks – Its vibrant colors make it appealing and festive.

As a Main Course

• Enjoy chilled on hot days – A refreshing option for lunch or dinner during the summer.
• Pair with protein – Serve alongside grilled chicken or shrimp for a complete meal.

Topped with Extras

• Add avocado slices – Creamy avocado enhances the flavor and texture.
• Include extra cheese – More crumbled cotija adds richness and depth.

How to Perfect Mexican Street Corn Pasta Salad

To elevate your Mexican street corn pasta salad, consider these helpful tips. They will ensure your dish turns out delicious every time.

• Choose the right pasta – Ditalini works well, but feel free to use shells or bow-tie pasta for fun shapes.
• Use fresh corn – Freshly cooked corn kernels provide the best flavor and texture compared to canned options.
• Adjust seasoning – Taste the salad before serving; add more salt or lime juice if needed for brightness.
• Chill before serving – Allowing the salad to sit in the fridge enhances the flavors as they meld together.
• Customize toppings – Experiment with different herbs like parsley or green onions for added freshness.

Best Side Dishes for Mexican Street Corn Pasta Salad

Pairing side dishes with Mexican street corn pasta salad can enhance your meal experience. Here are some delightful options to consider:

1. Grilled Chicken – Marinated chicken breast grilled to perfection makes a tasty complement.
2. Black Bean Tacos – These flavorful tacos add protein and match the Mexican theme well.
3. Guacamole – Creamy guacamole provides a rich contrast and is always a crowd-pleaser.
4. Chips and Salsa – Crunchy tortilla chips served with fresh salsa offer great texture and flavor balance.
5. Roasted Vegetables – Colorful roasted veggies add nutrition and vibrant colors to your table.
6. Fruit Salad – A refreshing fruit salad can cleanse the palate and provide a sweet contrast.

Common Mistakes to Avoid

To make your Mexican Street Corn Pasta Salad truly shine, avoid these common mistakes.

• Overcooking the pasta: Cooking pasta too long can lead to a mushy texture. Follow the package instructions to achieve al dente perfection.
• Ignoring the corn’s freshness: Using old or stale corn can ruin the flavor. Always choose fresh corn for the best taste and sweetness in your salad.
• Skipping the cooling step: Not allowing cooked pasta to cool can result in a soggy salad. Toss it with olive oil and let it cool down before mixing other ingredients.
• Not seasoning enough: Under-seasoning can make your dish bland. Taste as you go, adjusting salt and spices to enhance flavors.
• Forgetting toppings: Neglecting garnishes like cilantro and cotija cheese means missing out on added flavor and presentation. Always finish with fresh toppings for a delightful touch.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3 days in the fridge.

Freezing Mexican Street Corn Pasta Salad

• Freeze in a freezer-safe container.
• Best consumed within 1 month for optimal flavor.

Reheating Mexican Street Corn Pasta Salad

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 15-20 minutes.
• Microwave: Heat in short intervals, stirring in between, until warmed through.
• Stovetop: Warm in a pan over low heat, adding a splash of water if needed to loosen the mixture.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Pasta Salad.

What is Mexican Street Corn Pasta Salad?

Mexican Street Corn Pasta Salad combines the flavors of traditional elote with pasta for a creamy, tangy dish that’s perfect as a side or main.

Can I use different types of pasta?

Yes! While ditalini is ideal, you can substitute it with shells, elbow macaroni, or bow-tie pasta based on your preference.

How do I make this salad vegan?

To make Mexican Street Corn Pasta Salad vegan, substitute mayonnaise and crema with plant-based alternatives and use nutritional yeast instead of cotija cheese.

How spicy is this salad?

The cayenne pepper adds mild heat. For less spice, reduce or omit it according to your taste preference.

Final Thoughts

This creamy and tangy Mexican Street Corn Pasta Salad is not only delicious but also incredibly versatile. You can easily customize it by adding more vegetables or protein. Give it a try; it’s sure to be a hit at any gathering!