why make this recipe
This pasta salad is fresh, creamy, and full of Mexican street corn flavors. It takes simple ingredients and makes a bright side dish. It works for potlucks, weeknight dinners, and warm weather meals.
introduction
Mexican Street Corn Pasta Salad mixes pasta with corn, cotija cheese, lime, and a little spice. It tastes like elote but in a pasta bowl. If you want a quick way to cook corn for this salad, try an air fryer corn on the cob method to get char and flavor fast.
how to make Mexican Street Corn Pasta Salad
Cook the pasta and let it cool. Mix the corn, onion, tomatoes, cilantro, and cotija in a big bowl. Whisk the mayo, lime juice, chili powder, salt, and pepper to make the dressing. Add the pasta to the bowl and pour the dressing over. Toss everything so the pasta gets coated. Chill the salad for at least 30 minutes so the flavors blend.
Ingredients :
- 8 oz pasta (elbow or rotini)
- 2 cups corn (fresh or canned)
- 1/2 cup red onion (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper (to taste)
Directions :
Cook the pasta according to package instructions. Drain and let cool.
In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, and cotija cheese.
In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
Add the cooled pasta to the vegetable mixture and pour the dressing over it.
Toss everything together until well combined.
Chill in the refrigerator for at least 30 minutes before serving.
how to serve Mexican Street Corn Pasta Salad
Serve this salad cold or slightly chilled. Add extra lime wedges on the side. Sprinkle more cotija or a dash of chili powder before serving. This salad pairs well with grilled meats or tacos.
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 gently before serving if the dressing separates. Do not freeze the salad; mayo and fresh veggies do not freeze well.
tips to make Mexican Street Corn Pasta Salad
Cook the pasta a bit al dente so it holds texture after chilling. Cool the pasta fully to stop it from soaking up the dressing. Use fresh grilled or charred corn for the best flavor. Taste and adjust salt, lime, or chili powder before chilling. If you want lighter dressing, mix half mayo and half plain yogurt.
variation (if any)
- Add black beans or diced avocado for more protein and creaminess.
- Stir in diced jalapeño for more heat.
- Swap cotija for feta if needed.
- Use vegan mayo to make a dairy-free version.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn, or cook it quickly and cool before adding.
Q: How long does it need to chill?
A: Chill at least 30 minutes. Two hours gives more flavor.
Q: Can I make this ahead?
A: You can make it a day ahead. Keep it chilled and give it a quick stir before serving.
Q: Is this good for a party?
A: Yes. It is easy to make in batches and stays tasty for a few hours on a buffet.
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A fresh and creamy pasta salad bursting with the flavors of Mexican street corn, perfect for potlucks and warm weather meals.
Ingredients
- 8 oz pasta (elbow or rotini)
- 2 cups corn (fresh or canned)
- 1/2 cup red onion (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper (to taste)
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, and cotija cheese.
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Add the cooled pasta to the vegetable mixture and pour the dressing over it.
- Toss everything together until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve this salad cold or slightly chilled with extra lime wedges and cotija cheese on the side. This salad can also pair well with grilled meats or tacos.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
