This Easy Mexican Street Corn Pasta Salad is a colorful mix of pasta, sweet corn, and fresh veggies, all tossed in a zesty dressing. It’s creamy yet crunchy, making it so fun to eat!
Whenever I make this salad, I can’t help but sneak a forkful before serving. It’s just too tasty! 🥳 Plus, it’s great for gatherings or a quick lunch at home.
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its spirals hold onto the dressing beautifully, but you can also switch it out for penne, fusilli, or even gluten-free pasta if needed. Just be sure to cook it al dente!
Corn Kernels: Fresh corn brings a crisp sweetness, but frozen or canned corn works perfectly too! If using canned, just drain and rinse to cut down on sodium. If you like extra flavor, grill or sauté the fresh corn before adding.
Mayonnaise and Sour Cream: This mix gives the salad its creamy texture. If you’re looking for lighter options, you can use Greek yogurt or a dairy-free yogurt. For a kick of flavor, use spicy mayo instead!
Cotija Cheese: Cotija adds a nice touch, but if you can’t find it, feta cheese is a great alternative. For a dairy-free choice, try a vegan cheese that can crumble.
How Do You Make the Dressing Perfectly Creamy?
Making a creamy dressing can be tricky, but here’s a simple way to do it right:
- Start with mayo and sour cream in a bowl. Whisk them together to combine.
- Add lime juice gradually. This helps to loosen the mixture and balance the flavors.
- Mix in the spices (chili powder and smoked paprika) carefully so they don’t clump. Adjust seasoning with salt and pepper to taste.
This step is important because the dressing brings all the flavors together. If it feels too thick, just add a bit of water or lime juice until you get the desired consistency!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Pasta:
- 12 oz rotini pasta (or your favorite pasta shape)
Vegetables:
- 3 cups corn kernels (fresh, frozen and thawed, or canned)
- 2 green onions, chopped
- 1 jalapeño, seeded and finely chopped (optional for mild heat)
- 1/4 cup fresh cilantro, chopped
Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 lime, juiced
- 1 teaspoon chili powder (plus extra for sprinkling)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Toppings:
- 1/2 cup crumbled cotija cheese (or feta cheese)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and an additional 30 minutes to chill. In total, you’ll need about 45 minutes from start to finish. Perfect for a quick side dish or a fun meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package instructions until it’s al dente. Once it’s ready, drain it and rinse it under cold water to cool it down quickly. This step helps to stop the cooking process and prevents the pasta from getting mushy. Set the cooled pasta aside.
2. Prepare the Corn:
If you’re using fresh corn, heat a little oil in a pan over medium heat. Add the corn kernels and sauté them until they become slightly charred and tender, which should take about 5 to 7 minutes. If you’re using frozen or canned corn, you can skip the sautéing step and just add it straight in, or lightly toast it in the pan for added flavor.
3. Make the Creamy Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper. This will be your delicious dressing that brings all the flavors together, making everything creamy and tangy.
4. Combine Everything:
Add the cooked pasta to the bowl with the dressing. Then toss in the corn, crumbled cotija cheese (make sure to save some for topping later!), chopped cilantro, green onions, and jalapeño if you’re using it. Gently mix everything together until it’s well coated in the dressing.
5. Taste and Adjust Seasoning:
Give your salad a little taste and see if it needs more salt, pepper, or lime juice. Adjust the flavors to your liking; this is your salad after all!
6. Chill & Serve:
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes to help the flavors meld together. However, if you’re in a hurry, you can serve it immediately too!
7. Garnish:
Before serving, sprinkle some additional cotija cheese, cilantro, and a pinch of chili powder on top for that final touch. Everybody will love it!
Enjoy your vibrant, creamy Mexican Street Corn Pasta Salad! It’s perfect for picnics, barbecues, or just a delicious meal at home. 🌽🍝
FAQ for Easy Mexican Street Corn Pasta Salad
Can I Use Different Pasta Shapes?
Absolutely! While rotini is great for holding onto the dressing, you can use any pasta shape you like—penne, fusilli, or even bow ties work well. Just ensure you cook it al dente for the best texture!
What Are Some Substitutions for Cotija Cheese?
If you can’t find cotija cheese, feta cheese is a perfect substitute for a similar crumbly texture and salty flavor. For a dairy-free option, look for a plant-based cheese that can crumble.
How Long Will This Salad Last in the Fridge?
This pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as some of the dressing may settle.
Can I Make This Salad Spicier?
Yes! If you enjoy more heat, consider adding more jalapeño or some diced serrano peppers. You can also increase the chili powder for an extra kick. Just be cautious—start small and taste as you go!
