Description

Learn how to make Mexican Street Corn Pasta Salad, a fusion of Mexican street corn and pasta salad. Perfect for summer BBQs, with variations and tips included.

Ingredients

Scale

Ingredients List (with measurements)

Here’s what you’ll need to make Mexican Street Corn Pasta Salad:

For the Salad:

3 cups cooked rotini or penne pasta
4 ears of corn, grilled and kernels removed (or 3 cups canned/frozen corn, charred)
1/2 cup cotija cheese, crumbled (or feta cheese)
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced (optional)
1/2 cup black beans, drained and rinsed (optional)

For the Dressing:

1/2 cup mayonnaise
1/4 cup sour cream (or Mexican crema)
2 tablespoons lime juice, freshly squeezed
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste

Instructions

Step-by-Step Instructions

Follow these steps to make Mexican Street Corn Pasta Salad:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions (usually 8-10 minutes). Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
Grill the Corn: Preheat a grill or grill pan to medium-high heat. Lightly brush the corn with oil and grill for about 10-12 minutes, turning occasionally, until the kernels are lightly charred on all sides. Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad: In a large mixing bowl, combine the cooked pasta, grilled corn, bell pepper, red onion, and cilantro. Toss the ingredients gently to combine.
Add the Dressing: Pour the dressing over the pasta salad and toss until everything is evenly coated. If using, fold in diced avocado and black beans for extra texture and flavor.
Add the Cheese: Crumble the cotija or feta cheese over the top of the salad and toss lightly to incorporate.
Chill and Serve: For best flavor, refrigerate the pasta salad for at least 30 minutes before serving. Garnish with extra cilantro, cheese, and a sprinkle of chili powder if desired.

Notes

Additional Tips for Making the Perfect Mexican Street Corn Pasta Salad

To ensure your Mexican Street Corn Pasta Salad is flavorful, fresh, and delicious, follow these extra tips:

Use Fresh Lime Juice: Always use freshly squeezed lime juice rather than bottled lime juice. Fresh lime juice adds a vibrant, tangy flavor that elevates the entire dish.
Choose the Right Pasta: Short pasta varieties like rotini, fusilli, or penne are ideal. Their nooks and ridges help hold the creamy dressing, ensuring every bite is flavorful.
Don’t Skip the Char: If you’re grilling the corn, make sure to get a nice char on the kernels. This adds a smoky flavor that enhances the overall taste of the salad. If using frozen or canned corn, dry it well and char it in a hot skillet.
Serve Chilled or at Room Temperature: This salad can be enjoyed chilled or at room temperature, making it versatile for any occasion. Just be sure to chill it for at least 30 minutes before serving to let the flavors meld together.