Mexican Street Corn Pasta Salad

why make this recipe

This Mexican Street Corn Pasta Salad is tasty and quick. It mixes creamy sauce, corn, cheese, and pasta. It works for picnics, potlucks, or a weeknight side. The flavors are bright and easy to love.

introduction

This salad combines rotini pasta with sweet corn, creamy mayo and yogurt, chili, lime, and cotija cheese. It tastes like street corn but is easier to serve to a group. If you want to cook corn fast and simply before adding it to the salad, try an air fryer corn on the cob method to save time.

how to make Mexican Street Corn Pasta Salad

Cook the pasta and cool it. Mix corn with the dressing of mayo, Greek yogurt or sour cream, lime, chili powder, and cumin. Add the pasta, red onion, cheese, and cilantro. Toss and chill so the flavors join. Serve cold.

Ingredients :

• 8 oz rotini pasta
• 2 cups corn (fresh, canned, or frozen)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup diced red onion
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions :

1. Cook the rotini pasta according to package instructions, then drain and let cool.
2. In a large bowl, mix together the corn, mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, and cumin.
3. Add the cooked pasta, red onion, cotija cheese, and cilantro to the bowl, and toss everything until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
6. Serve chilled.

how to serve Mexican Street Corn Pasta Salad

Serve it cold or slightly chilled. Top with extra cotija or a squeeze of lime. It pairs well with grilled meats, tacos, or a simple green salad. Bring it to a picnic in a covered bowl.

how to store Mexican Street Corn Pasta Salad

Put the salad in an airtight container. Keep it in the fridge for up to 3 days. Stir before serving. If it thickens, add a little extra yogurt or mayo and mix.

tips to make Mexican Street Corn Pasta Salad

• Cook pasta al dente so it holds texture after chilling.
• Cool pasta fully before adding the dressing to avoid thinning it.
• Taste and add salt last, since cotija adds saltiness.
• If using frozen corn, thaw and drain well first.
• Chill at least 30 minutes to let flavors blend.

variation (if any)

• Add diced avocado just before serving for creaminess.
• Use feta if you can’t find cotija.
• Add black beans for more protein.
• Make it spicy with a pinch of cayenne or chopped jalapeño.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn before mixing so the salad does not get watery.

Q: Can I make this ahead of time?
A: Yes. Make it a few hours ahead and chill. It tastes better after the flavors sit for a bit.

Q: Is cotija cheese required?
A: No. Cotija adds a salty crumbly texture, but feta or cotija substitute works fine.

Q: How long will this keep?
A: It keeps in the fridge for about 3 days in an airtight container.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Mixing and Chilling
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A creamy and tasty pasta salad that combines the flavors of Mexican street corn with rotini pasta, perfect for picnics and potlucks.

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Ingredients

Scale 1x2x3x

• 8 oz rotini pasta
• 2 cups corn (fresh, canned, or frozen)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup diced red onion
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

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Instructions

1. Cook the rotini pasta according to package instructions, then drain and let cool.
2. Mix together the corn, mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, and cumin in a large bowl.
3. Add the cooked pasta, red onion, cotija cheese, and cilantro to the bowl, and toss everything until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
6. Serve chilled.

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Notes

For extra creaminess, add diced avocado just before serving. If cotija is unavailable, feta can be used as a substitute.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg