Mexican Street Corn Pasta Salad

introduction

This Mexican Street Corn Pasta Salad blends creamy, tangy, and smoky flavors in one bowl. It is quick to make and good for picnics or weeknight dinners. If you like corn cooked a different way, try an air fryer corn on the cob for a simple corn option.

why make this recipe

Make this recipe because it is fast, tasty, and made with common ingredients. It feeds a group and keeps well for days. The flavors are bold and the texture is creamy and crunchy.

how to make Mexican Street Corn Pasta Salad

Cook the pasta and cool it. Mix the pasta with corn, bell pepper, tomatoes, onion, bacon, and cilantro. Stir the dressing of mayonnaise, sour cream, lime, chili powder, salt, and pepper. Pour the dressing over the salad and toss. Chill for a short time, then serve.

Ingredients :

• 8 ounces pasta (like rotini or penne)
• 1 cup corn (fresh or canned)
• 1 bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (diced)
• 6 slices of bacon (cooked and crumbled)
• 1/4 cup cilantro (chopped)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• Salt and pepper to taste

Directions :

1. Cook the pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, bacon, and cilantro.
3. In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve chilled or at room temperature.

how to serve Mexican Street Corn Pasta Salad

Serve chilled for a cool side dish. You can also serve at room temperature. Add extra lime wedges for a bright touch. Top with more chopped cilantro or a little cotija cheese if you like.

how to store Mexican Street Corn Pasta Salad

Place the salad in an airtight container. Store in the fridge up to 3 days. Stir before serving. Do not freeze the salad; the mayo and sour cream do not freeze well.

tips to make Mexican Street Corn Pasta Salad

• Cook pasta just until tender and rinse with cold water to stop cooking.
• Use fresh corn in summer or canned corn when fresh is not available.
• Cook bacon until crisp and drain well so it stays crunchy.
• Taste the dressing and add more lime or chili powder if you want more zing.

variation (if any)

• Make it vegetarian: skip the bacon and add black beans or roasted pepitas.
• Add cheese: mix in crumbled cotija or feta for more flavor.
• Make it spicy: add chopped jalapeño or a pinch of cayenne.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn before adding.

Q: How long will it keep in the fridge?
A: It will keep well for up to 3 days in an airtight container.

Q: Can I make this ahead of time?
A: Yes. Make it a few hours ahead and chill. Add crispy bacon last if you want it crunchier.

Q: Can I replace mayonnaise?
A: You can use Greek yogurt for a lighter taste, but the salad will be less rich.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

This Mexican Street Corn Pasta Salad blends creamy, tangy, and smoky flavors, perfect for picnics or weeknight dinners.

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Ingredients

Scale 1x2x3x

• 8 ounces pasta (like rotini or penne)
• 1 cup corn (fresh or canned)
• 1 bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (diced)
• 6 slices of bacon (cooked and crumbled)
• 1/4 cup cilantro (chopped)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, bacon, and cilantro.
3. In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve chilled or at room temperature.

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Notes

Add extra lime wedges for a bright touch. Top with more chopped cilantro or cotija cheese if desired.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 25mg