This Easy Mexican Street Corn Pasta Salad is a colorful and tasty dish that blends pasta with sweet corn, creamy dressing, and zesty spices. It’s like a fiesta in a bowl!
I love how quick it is to whip up—just mix everything and enjoy! It’s perfect for a sunny day or a picnic, and trust me, your friends will be asking for seconds! 🌽🍝
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its twists hold onto the dressing really well. If you don’t have rotini, any pasta shape like fusilli, penne, or even elbow macaroni will work just fine.
Corn: Fresh corn adds a sweet crunch, but frozen corn is super convenient too. If you’re short on corn, canned corn is a suitable substitute—just be sure to drain it well!
Cotija Cheese: This crumbly cheese gives a nice salty bite. Feta is an excellent substitute if cotija is hard to find. You could even try ricotta for a creamier texture!
Cilantro: Fresh cilantro gives that authentic flavor. If you’re not a fan, parsley can be a mild substitute, but it’ll change the overall taste slightly.
Spices: If you want to adjust the heat, add more chili powder or toss in some finely chopped jalapeño for that extra kick. You could also substitute smoked paprika with regular paprika if needed.
How Do I Ensure My Pasta Salad Has the Right Texture?
Getting the perfect texture in your pasta salad is all about cooking and cooling your pasta properly! Here’s how:
- Cook the rotini in salted water until al dente—it should still have a slight bite.
- Once drained, rinse with cold water to stop cooking and cool it down. This will prevent it from becoming mushy.
- Mix the pasta with the dressing only when everything is cooled—this keeps it from clumping and helps the sauce stick better.
Remember, chill the salad for at least 30 minutes to let all those delicious flavors blend in. That will also help the salad firm up a little!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz rotini pasta (about 3 cups dry)
- 3 cups corn kernels (fresh or frozen, thawed)
- 1/4 cup chopped green onions (scallions)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (plus more for garnish)
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Optional: jalapeño, finely chopped (for extra heat)
How Much Time Will You Need?
This tasty pasta salad takes about 15-20 minutes to prepare and requires at least 30 minutes of chilling time in the fridge to allow the flavors to mingle. Altogether, you’re looking at about 50 minutes from start to finish, depending on how fast you move!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the rotini pasta. Cook it according to the package instructions until it’s al dente. After cooking, drain the pasta and rinse it under cold water to cool it down. This keeps it from cooking further and helps it become firm. Set it aside.
2. Prepare the Corn:
If you’re using fresh corn, char the kernels in a skillet over medium heat until they are lightly browned and smell a bit smoky. If frozen, make sure it’s thawed and drained well before using. Set the corn aside.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until everything is nice and smooth. This will create a creamy base for your salad.
4. Combine the Ingredients:
Now it’s time to bring it all together! Add your cooked and cooled pasta, charred corn, chopped green onions, and cilantro to the bowl with the dressing. Gently toss everything together so that the pasta and veggies are well coated with the dressing.
5. Add the Cheese:
Fold in half of the crumbled cotija cheese. This adds a delicious salty bite to the mix!
6. Final Touches:
Transfer your pasta salad to a serving bowl. Sprinkle the remaining cotija cheese over the top along with a bit more chili powder and some fresh cilantro leaves for a pretty finishing touch.
7. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This allows all the flavors to meld beautifully. You can serve it cold or at room temperature!
Enjoy your vibrant and flavorful Easy Mexican Street Corn Pasta Salad at your next potluck, barbecue, or as a delightful side dish for dinner! Enjoy that perfect blend of creamy, zesty, and slightly spicy flavors! 🌽🍝
FAQ for Easy Mexican Street Corn Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini is great for holding onto the dressing, you can substitute it with any pasta shape you have on hand, like fusilli, penne, or even gluten-free pasta if needed.
How Can I Make This Salad Spicy?
If you love heat, you can add finely chopped jalapeño to the salad or increase the amount of chili powder to suit your taste. Another option is to include a dash of hot sauce in the dressing for an extra kick!
Can This Salad Be Made Ahead of Time?
Yes, it can! Prepare the salad and refrigerate it for up to 24 hours before serving. Just remember to give it a good stir before serving as some ingredients may settle.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the salad appears dry after chilling, add a little extra dressing or a splash of lime juice to freshen it up before serving!
