Summer’s here, and you know what that means, right? Picnics, BBQs, and all the yummy side dishes! But let’s be real, how many potato salads can one person eat? That’s where my Mexican Street Corn Pasta Salad comes in – it’s like a party in your mouth, seriously!
It takes everything you love about classic elote – that grilled corn slathered in creamy, cheesy goodness – and throws it into a pasta salad. Total game-changer. I remember the first time I had real elote from a street vendor… wow! This salad tries to capture that magic, but in an easy-to-share, potluck-perfect form. Trust me, you need this at your next get-together!
Why You’ll Love This Mexican Street Corn Pasta Salad
Okay, so why is this pasta salad about to become your new fave? Let me tell you:
- Super easy to make – like, barely-any-cooking easy.
- It’s bursting with flavor! That creamy dressing with the grilled corn? Yum!
- Total crowd-pleaser. Everyone always asks for the recipe.
- Perfect for summer! It’s light, refreshing, and uses all those amazing fresh ingredients.
Seriously, what’s not to love?
Mexican Street Corn Pasta Salad Ingredients
Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing Mexican Street Corn Pasta Salad. Don’t skimp – good ingredients make all the difference!
- 1 pound pasta – I like rotini or shells, something that grabs all that yummy sauce.
- 4 ears of corn, grilled until slightly charred, kernels removed. Grilling is key for that smoky flavor!
- 1/2 cup mayonnaise – use your favorite!
- 1/4 cup sour cream – adds a tangy creaminess.
- 1/4 cup crumbled cotija cheese – this stuff is salty and amazing!
- 1/4 cup chopped cilantro – fresh cilantro is a must!
- 1 jalapeno, minced – remove the seeds if you don’t want it too spicy.
- 1 lime, juiced – adds the perfect zip!
- Salt and pepper to taste
Easy peasy, right?
How to Make Mexican Street Corn Pasta Salad: Step-by-Step Instructions
Okay, people, let’s get cooking! Here’s how to make this mind-blowing Mexican Street Corn Pasta Salad, step-by-freaking-step. Don’t worry, it’s easier than it looks!
Step 1: Cook the Pasta. Grab a big pot and fill it with, like, a gallon of salted water. Bring it to a rolling boil – you know, the kind where it’s bubbling like crazy. Toss in your pound of pasta and cook it according to the package directions. But here’s the secret: cook it al dente! That means it should still have a little bite to it. Nobody likes mushy pasta salad! Usually, that’s around 8-10 minutes. Once it’s done, drain it right away and rinse it with cold water. This stops the cooking and keeps it from sticking together. Set aside.
Step 2: Grill That Corn! Now, for the star of the show: the corn! You’ll want to grill those ears of corn until they’re slightly charred all over. If you don’t have a grill, don’t panic! You can roast them in the oven at 400°F for about 20 minutes, turning them halfway through. Or, heck, even use a grill pan on your stovetop. Just get some color on them! Once they’re cool enough to handle (careful, they’ll be HOT!), cut the kernels off the cob. This can be a little messy, so I usually do it over a big bowl.
Step 3: Make the Magic Sauce. In a large bowl (the same one you used for the pasta is fine!), whisk together the mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, minced jalapeno, and lime juice. This is your creamy, dreamy dressing! Taste it and adjust the seasonings as needed. More lime for extra tang? A pinch of salt? You’re the boss!
Step 4: Assemble the Salad! Add the cooked pasta and grilled corn kernels to the bowl with the dressing. Toss everything together until it’s all evenly coated. Make sure every piece of pasta is getting some of that deliciousness!
Step 5: Chill Out (Literally). This is crucial! Cover the bowl with plastic wrap and refrigerate the Mexican Street Corn Pasta Salad for at least 30 minutes before serving. This gives the flavors time to meld together and the salad a chance to get nice and cold. Trust me, it’s worth the wait! I usually sneak a little taste at this point, just to make sure it’s perfect. Oops!
Tips for the Best Mexican Street Corn Pasta Salad
Want to take your Mexican Street Corn Pasta Salad from good to AMAZING? Here are a few little secrets I’ve learned along the way:
- Don’t overcook the pasta! Seriously, nobody likes mushy pasta salad. Al dente is the way to go.
- Get that corn nice and charred on the grill. It adds so much smoky flavor!
- Let the salad chill in the fridge for at least 30 minutes (or even longer!) before serving. The flavors really come together as it sits.
Follow these tips, and you’ll be a Mexican Street Corn Pasta Salad pro in no time!
Mexican Street Corn Pasta Salad Variations
Okay, so you’ve made the basic Mexican Street Corn Pasta Salad, and it’s a hit! But what if you want to mix things up a bit? No problem! Here are a few ideas to get your creative juices flowing:
- Add some protein! Grilled chicken or shrimp would be amazing in this salad.
- Swap out the cheese. Queso fresco is a great alternative to cotija.
- Add some black beans for extra flavor and texture.
Seriously, the possibilities are endless! Don’t be afraid to experiment and make it your own!
Serving Suggestions for Your Mexican Street Corn Pasta Salad
So, you’ve got this amazing Mexican Street Corn Pasta Salad… now what do you serve it with? Well, honestly, it’s pretty awesome on its own! But if you’re looking to make a whole meal out of it, here are a few ideas:
- It’s the perfect side dish at any BBQ, picnic, or potluck! Seriously, bring this, and you’ll be the star.
- It goes great with grilled meats – think steak, chicken, or even fish!
- Tacos or quesadillas? YES! This salad is the perfect complement.
Basically, anything that screams “summer” pairs well with this salad. Enjoy!
Storing Your Mexican Street Corn Pasta Salad
Got leftovers? Lucky you! This Mexican Street Corn Pasta Salad keeps pretty well. Just pop it in an airtight container and stick it in the fridge. It’ll be good for up to 3 days, but honestly, it’s usually gone way before then! Pro tip: this salad is definitely best served cold, so no need to even think about reheating it!
Frequently Asked Questions About Mexican Street Corn Pasta Salad
Got questions about this amazing Mexican Street Corn Pasta Salad? I got you! Here are a few of the most common things people ask me:
Can I make this ahead of time? Absolutely! In fact, I think it tastes even better after it’s had a chance to sit in the fridge for a few hours. Just whip it up the night before your party, and you’re good to go!
Can I use frozen corn? Okay, so fresh grilled corn is definitely the best, but if you’re in a pinch, frozen corn will work. Just thaw it out completely and maybe give it a quick sauté in a pan to get a little bit of color on it.
How long does this last? This Mexican Street Corn Pasta Salad will stay good in the fridge for up to 3 days. But let’s be honest, it’s so delicious, it probably won’t last that long!
Can I make it spicier? You bet! Add more jalapeno, or even a pinch of cayenne pepper to the dressing for an extra kick!
Estimated Nutritional Information for Mexican Street Corn Pasta Salad
Okay, so here’s the skinny (pun intended!). Each serving of this Mexican Street Corn Pasta Salad clocks in around 350 calories. Of course, that’s just an estimate, but it gives you a general idea!
Enjoy Your Delicious Mexican Street Corn Pasta Salad!
Alright, you made it! Now, go dig in and enjoy this amazing salad! And hey, if you loved it, leave a comment and rate the recipe below! Share it with your friends, too! You won’t regret it!
Print
Irresistible Mexican Street Corn Pasta Salad in 30 Minutes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy and flavorful pasta salad inspired by Mexican street corn.
Ingredients
- 1 pound pasta
- 4 ears of corn, grilled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 jalapeno, minced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Cut kernels off the grilled corn.
- In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, jalapeno, and lime juice.
- Add pasta and corn to the bowl. Toss to combine.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- For a spicier salad, add more jalapeno.
- You can use canned corn if fresh corn is not available.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
