This Easy Mexican Street Corn Pasta Salad is fresh and zesty! With simple ingredients, it features sweet corn, creamy dressing, and tasty spices that make every bite a fiesta.
I love how quick this salad comes together! It’s perfect for summer picnics or just a light dinner. Plus, the kids can help mix it up—everyone loves corn! 🌽
Key Ingredients & Substitutions
Rotini Pasta: Rotini holds onto the dressing beautifully, making each bite flavorful. If you’re out of rotini, feel free to use penne or fusilli instead. Just make sure the pasta is a shape that can trap all the creamy goodness!
Corn: You can use either fresh or frozen corn. I love using fresh corn when it’s in season for maximum sweetness, but frozen corn works great too. Just make sure to thaw and drain it well.
Mayonnaise & Sour Cream: Together, these create a creamy dressing. For a lighter option, Greek yogurt can replace sour cream, giving a nice tang. If you’re avoiding dairy, try a vegan mayo instead!
Queso Fresco: This cheese adds a wonderful salty flavor. If you can’t find it, feta cheese is a good substitute because it crumbles similarly. For a dairy-free option, you might look for a plant-based cheese that crumbles well.
Cilantro: It adds a fresh, herbaceous touch. If you’re not a fan of cilantro, try fresh parsley or green onions for a different flavor that will still brighten the dish.
How Do I Cook Perfect Pasta for a Salad?
Cooking pasta for a salad needs some attention to texture. You want it al dente so it can hold up against the other ingredients. Here’s how to do it:
- Bring a large pot of salted water to a boil before adding the pasta. This builds flavor right into it.
- Cook according to package instructions, usually around 8-10 minutes for rotini, but check for doneness early.
- Once cooked, drain the pasta and quickly rinse it under cold water. This stops the cooking process and helps it cool down quickly.
Remember, the pasta will continue to absorb the dressing slightly as it chills, so avoid overcooking it. Perfectly cooked pasta will give your salad that great bite.
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rotini pasta
- 2 cups corn (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled queso fresco (or feta cheese)
- 1/4 cup fresh cilantro, chopped
- 1 tsp lime juice
- 1/2 tsp chili powder (plus extra for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This pasta salad will take about 15 minutes to prepare and requires at least 30 minutes of chilling time in the refrigerator. So, in total, set aside about 45 minutes to enjoy this delicious dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling a pot of water. Add the rotini pasta and cook it according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water. This helps cool it down quickly and stops the cooking process.
2. Mixing the Salad Base:
In a large mixing bowl, combine the corn, mayonnaise, sour cream, crumbled queso fresco, chopped cilantro, lime juice, chili powder, along with salt and pepper. Stir everything together until it’s well mixed. This will create a creamy and flavorful base for your pasta salad!
3. Combining Everything:
Add the cooled pasta to the bowl with the corn mixture. Gently fold the pasta into the salad, ensuring all the ingredients are beautifully mixed together without breaking the pasta too much.
4. Adjusting Seasoning:
After combining, take a moment to taste your salad. Feel free to adjust the seasoning! You can add more lime juice for a tangy kick, extra salt for flavor, or more chili powder if you want a spicier touch.
5. Chill Before Serving:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Chill for at least 30 minutes. This helps all the lovely flavors come together beautifully.
6. Garnishing and Enjoying:
Before you’re ready to serve, take the salad out of the fridge. Sprinkle some additional crumbled queso fresco and chili powder on top for a nice garnish. Now you’re ready to enjoy your fresh and delightful Mexican Street Corn Pasta Salad!
Can I Use Different Types of Pasta?
Absolutely! While rotini works wonderfully for this salad, you can use other pasta shapes like penne, fusilli, or even gluten-free pasta. Just be sure to cook it according to package instructions and allow it to cool before mixing.
Can I Make This Salad Vegan?
Yes, you can make this salad vegan by substituting the mayonnaise with a vegan alternative, using a plant-based sour cream, and replacing the queso fresco with crumbled tofu or a vegan cheese option. The flavors will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors get even better as they sit! Just give it a good stir before serving again, as some ingredients may settle.
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, canned corn is a great shortcut! Just drain and rinse it well before using to reduce the sodium content. This will save you time and still provide a tasty flavor in the salad.
