This Mexican Street Corn Pasta Salad is a fun twist on classic flavors! It’s packed with sweet corn, creamy dressing, and a kick of lime. Trust me, it’s a crowd-pleaser!
Whenever I make this, I can’t help but take a spoonful before serving. It’s so zesty and fresh that it feels like a little party in your mouth! 🎉
It’s super easy to whip up, making it perfect for barbecues or weeknight dinners. I love serving it chilled—just the right dish for warm days!
Ingredients & Substitutions
Pasta: Elbow macaroni is traditional, but I love using cavatappi for its fun shape and texture. If you want a gluten-free option, try gluten-free pasta brands or even quinoa pasta, which holds up well in salads.
Corn: Fresh corn gives the best sweetness and crunch. If it’s not in season, canned corn works perfectly; just be sure to drain and rinse it well. Frozen corn is another good option and can be quickly thawed.
Red Onion: This adds a nice bite! If you prefer something milder, you can use green onions or sweet Vidalia onions. The goal is to balance flavors without overwhelming the palate.
Cilantro: Love it or hate it, it adds freshness! If you’re not a fan, swap it with parsley for a different herbal flavor. Both work well in this salad.
Cotija Cheese: This crumbly cheese adds creaminess. If you can’t find it, feta is a great substitute. You might also try ricotta salata, which can work in a pinch.
How do I get the Corn Just Right?
The corn is a key component here, so how you prepare it can really make a difference! Grilling fresh corn brings out the sweetness and adds that wonderful charred flavor.
- For fresh corn, husk it and grill on medium heat for about 5-7 minutes. Rotate until slightly charred.
- If you’re using canned corn, skip grilling. Instead, just drain and rinse it to remove excess salt and preservatives.
- Frozen corn can be grilled too; just thaw and pat dry to help it caramelize when cooking.
With these steps, your corn will add that delicious pop to the pasta salad!
How to Make Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Pasta and Vegetables:
- 2 cups elbow macaroni or cavatappi pasta
- 2 cups corn (fresh, grilled, or canned)
- 1/2 cup red onion, finely chopped
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cilantro, chopped
- 1-2 jalapeños, diced (optional, adjust for spice preference)
Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
For Topping:
- 1/2 cup cotija cheese, crumbled
- Lime wedges for garnish (optional)
How Much Time Will You Need?
This delicious pasta salad will take about 15 minutes to prepare, plus at least 30 minutes to chill in the refrigerator. So, in total, you’re looking at about 45 minutes to enjoy this refreshing dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside while you prepare the other ingredients.
2. Grill the Corn:
If you are using fresh corn, heat a large skillet over medium heat. Add the corn and grill it until it gets slightly charred, which will take about 5-7 minutes. If you’re using canned corn, you can skip this step and add it directly to the salad.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooked pasta, grilled corn, chopped red onion, black beans, diced jalapeños (if you like it spicy), and chopped cilantro. Stir until everything is well mixed.
4. Prepare the Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Make sure it’s well combined and creamy.
5. Combine Everything:
Pour the dressing over the pasta salad mixture. Gently toss everything together to coat the ingredients with the dressing. Be careful not to break up the pasta too much!
6. Add the Cheese:
Now, sprinkle the crumbled cotija cheese on top. Toss lightly again to incorporate the cheese without crumbling it too much.
7. Chill and Serve:
Give your salad a taste and adjust the seasoning if needed. Cover the bowl and chill in the refrigerator for at least 30 minutes. This helps all the delicious flavors to meld together. When ready to serve, add lime wedges on the side for an extra burst of fresh flavor. Enjoy your Mexican Street Corn Pasta Salad!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni or cavatappi works great, you can use any pasta shape you prefer. Just make sure to adjust the cooking time according to the package instructions. Short pasta shapes like rotini or farfalle also complement the ingredients well!
What If I Don’t Have Cotija Cheese?
No worries! If you can’t find cotija cheese, you can substitute it with feta cheese for a similar salty flavor or even shredded mozzarella for a milder taste. Just crumbled any cheese you use for the best texture in the salad.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, swap out the mayonnaise and sour cream for vegan alternatives. You can also use plant-based cheese or just omit the cheese altogether for a lighter version. The salad will still be delicious!
How Do I Store Leftover Pasta Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, feel free to add a splash of lime juice or a dollop of vegan mayo to refresh it before serving again!
