why make this recipe
This salad tastes bright, creamy, and a little spicy. It uses simple pantry items and cooks fast. You can make it for a weeknight meal, a picnic, or a potluck. It works warm or cold and many people like the mix of corn, lime, and cheese.
introduction
Easy Mexican Street Corn Pasta Salad mixes the sweet corn flavor with a creamy lime dressing. It is quick to make and uses common ingredients. If you like creamy, tangy pasta, you may also like the Marry Me Chicken Pasta recipe.
how to make Easy Mexican Street Corn Pasta Salad
Cook the pasta, mix a simple creamy dressing, then stir in the corn, onion, and cilantro. Chill a bit so the flavors come together. The steps below show how to do this in a clear order.
Ingredients :
- 8 oz pasta (elbow or rotini)
- 2 cups sweet corn (fresh or canned)
- 1 cup cream cheese
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 tsp chili powder
- Salt and pepper to taste
Directions :
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large mixing bowl, combine the cream cheese, mayonnaise, lime juice, chili powder, salt, and pepper. Mix until smooth.
- Stir in the cooked pasta, corn, red onion, and cilantro.
- Mix well until everything is coated in the dressing.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
how to serve Easy Mexican Street Corn Pasta Salad
Serve this salad cold or at room temperature. Top with extra cilantro, a squeeze of lime, or a sprinkle of chili powder. It goes well with grilled chicken, tacos, or as a side with burgers.
how to store Easy Mexican Street Corn Pasta Salad
Put the salad in an airtight container. Store in the fridge for up to 3–4 days. Stir before serving. If it thickens, add a little lime juice or a spoon of mayo and mix.
tips to make Easy Mexican Street Corn Pasta Salad
- Rinse pasta in cold water after cooking to stop it from cooking more and to cool it faster.
- Use room temperature cream cheese so it mixes smooth.
- Taste the dressing and add salt or lime juice as needed.
- Use fresh corn when in season for the best flavor, or drain canned corn well.
variation (if any)
- Add diced jalapeño for more heat.
- Mix in black beans for extra protein.
- Use cotija or feta cheese crumbles on top for a salty finish.
- Swap Greek yogurt for some mayo to cut fat and add tang.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain it, then pat dry before adding.
Q: Can I make this ahead of time?
A: Yes. Make it a few hours or the day before and chill. Stir before serving.
Q: Is this salad good warm?
A: It is best cold or at room temperature, but you can serve it warm right after mixing if you prefer.
Q: Can I use a different pasta?
A: Yes. Any short pasta like rotini, shells, or penne works well.
Q: How spicy is this recipe?
A: It is mild. Increase chili powder or add jalapeño for more heat.
Easy Mexican Street Corn Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy, tangy pasta salad that combines sweet corn, lime, and cheese for a delicious side dish perfect for any occasion.
Ingredients
- 8 oz pasta (elbow or rotini)
- 2 cups sweet corn (fresh or canned)
- 1 cup cream cheese
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large mixing bowl, combine the cream cheese, mayonnaise, lime juice, chili powder, salt, and pepper. Mix until smooth.
- Stir in the cooked pasta, corn, red onion, and cilantro.
- Mix well until everything is coated in the dressing.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
Use room temperature cream cheese for easier mixing. Rinse pasta in cold water to cool it faster.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
