Mexican Street Corn Pasta Salad

why make this recipe

This salad is bright, quick, and full of corn flavor. It mixes creamy yogurt, tangy lime, salty cotija, and a little spice. It works as a side or light main. If you like charred corn, try the air fryer corn on the cob method to roast the corn fast and easy.

introduction

Mexican Street Corn Pasta Salad brings the taste of elote to a cold pasta dish. It uses roasted corn, cotija cheese, and a lime-yogurt dressing. The salad goes well to barbecues, potlucks, or a simple weeknight meal. You can make it ahead and keep it chilled until serving.

how to make Mexican Street Corn Pasta Salad

1. Cook the pasta and let it cool.
2. Roast the corn if it is fresh or use frozen roasted corn.
3. Mix pasta, corn, cotija cheese, and chopped herbs in a big bowl.
4. Whisk yogurt, lime juice, chili powder, salt, and pepper in a small bowl.
5. Pour the dressing over the pasta mixture and stir until even.
6. Taste and add more salt, pepper, or lime if needed.
7. Chill or serve at room temperature.

Ingredients :

• 8 ounces pasta (such as rotini or penne)
• 2 cups roasted corn (fresh or frozen)
• 1 cup cotija cheese, crumbled
• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 cup fresh herbs (such as cilantro or parsley), chopped
• Salt and pepper to taste

Directions :

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooked pasta, roasted corn, cotija cheese, and fresh herbs.
3. In a separate bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and mix well to combine.
5. Taste and adjust seasoning if necessary.
6. Serve chilled or at room temperature.

how to serve Mexican Street Corn Pasta Salad

Serve cold or at room temperature. It pairs well with grilled meats, tacos, or plain chips. Garnish with extra cotija and a lime wedge. Add a few cilantro leaves on top for color.

how to store Mexican Street Corn Pasta Salad

Put the salad in an airtight container. Keep in the fridge for up to 3 days. Stir gently before serving. Do not freeze; the yogurt dressing may separate.

tips to make Mexican Street Corn Pasta Salad

• Cook pasta until al dente so it holds texture when chilled.
• Cool pasta fully before adding dressing to avoid soggy salad.
• Use fresh lime juice for the best bright flavor.
• If cotija is not available, use feta as a simple swap.
• Roast corn until slightly charred for a smoky taste.

variation (if any)

• Add black beans or diced avocado for more protein and creaminess.
• Make it spicy by adding chopped jalapeño or a dash of hot sauce.
• Swap Greek yogurt for sour cream for a richer dressing.

FAQs

Q: Can I make this ahead of time?
A: Yes. Make it a day ahead and keep it chilled. Stir before serving.

Q: Can I use frozen corn?
A: Yes. Thaw and roast or pan-sear it for better flavor.

Q: Is there a dairy-free option?
A: Use a dairy-free yogurt and a vegan cheese or skip the cheese.

Q: How much does this recipe serve?
A: About 3 to 4 servings as a side.

Q: Can I add protein?
A: Yes. Add grilled chicken, shrimp, or beans to make it a meal.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A refreshing pasta salad that captures the flavors of Mexican street corn with a creamy lime-yogurt dressing.

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Ingredients

Scale 1x2x3x

• 8 ounces pasta (such as rotini or penne)
• 2 cups roasted corn (fresh or frozen)
• 1 cup cotija cheese, crumbled
• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 cup fresh herbs (such as cilantro or parsley), chopped
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooked pasta, roasted corn, cotija cheese, and fresh herbs.
3. In a separate bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and mix well to combine.
5. Taste and adjust seasoning if necessary.
6. Serve chilled or at room temperature.

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Notes

Chill the salad for up to 3 days. Stir gently before serving. Do not freeze.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 25mg