This vibrant Mexican Street Corn Pasta Salad mixes creamy dressing with tender pasta and sweet corn for a burst of flavor. It’s perfect for a picnic or a summer BBQ!
Every bite is like a fiesta in your mouth! I love adding extra cheese on top because, let’s be honest, cheese makes everything better. 🎉
Making this salad is a breeze! Just cook your pasta, toss in corn, cheese, and dressing, and you’re ready to enjoy a tasty side dish. Trust me, it’ll be a hit!
Key Ingredients & Substitutions
Pasta: Elbow macaroni is traditional, but any pasta works! I love using rotini or penne for extra texture. Just cook it al dente for a nice bite.
Corn: Canned corn is convenient, but using fresh or grilled corn adds a sweet smoky flavor. In summer, fresh corn is a must! Just grill it until slightly charred.
Red Bell Pepper: This adds sweetness and crunch. You can use other colors like yellow or orange for a vibrant look. For a bit more heat, try adding diced poblano peppers instead.
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, swap it for parsley or omit it altogether. The freshness still shines through!
Queso Fresco: This cheese adds a creamy, crumbly texture. Feta is a great substitute if it’s what you have on hand. If you’re avoiding dairy, try a plant-based cheese.
How Do I Make Sure My Pasta Salad is Well-Mixed and Flavorful?
To achieve a deliciously well-mixed pasta salad, follow a few simple steps:
- Cool your pasta: After cooking, let it cool. This prevents the veggies from wilting when mixed in.
- Mix dressing separately: Blend lime juice, mayo, and spices in a bowl before pouring it on the pasta. This ensures even seasoning.
- Toss gently: Combine everything slowly so the pasta doesn’t break and all ingredients stay intact.
- Chill to meld flavors: Refrigerate your salad for at least 30 minutes. This helps all the flavors marry beautifully for a tasty dish.
How to Make Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 8 oz elbow macaroni (or pasta of your choice)
- 1 can (15 oz) corn, drained (or 2 cups fresh or grilled corn)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco (or feta cheese)
- 1 lime, juiced (plus extra wedges for serving)
Dressing Ingredients:
- 2 tbsp mayonnaise
- 1 tbsp sour cream (optional)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for drizzling (optional)
How Much Time Will You Need?
This delicious Mexican Street Corn Pasta Salad takes about 15 minutes to prepare and an additional 30 minutes in the refrigerator to let the flavors meld. So, in just under an hour, you’ll have a refreshing salad ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the elbow macaroni according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Once it’s done, drain the pasta in a colander and set it aside to cool. You don’t want to add hot pasta to your salad!
2. Combine Your Veggies:
In a large mixing bowl, mix together the cooled pasta, drained corn, diced red bell pepper, finely chopped red onion, and minced jalapeño if you want a kick. Add in the freshly chopped cilantro for a burst of flavor!
3. Make the Dressing:
In a smaller bowl, whisk together the lime juice, mayonnaise, sour cream if you’re using it, chili powder, cumin, and a pinch of salt and pepper. Make sure everything is well mixed and creamy.
4. Toss It All Together:
Pour the dressing over the pasta and vegetable mixture. Toss everything gently until the pasta is well coated and all the ingredients are nicely mixed up.
5. Add the Cheese:
Fold in the crumbled queso fresco for that creamy touch, and add more chopped cilantro if you’re feeling it. Give the salad a taste and adjust the seasoning with more salt and pepper if needed.
6. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 30 minutes. This allows all those yummy flavors to blend together. When you’re ready to serve, dish it out cold with lime wedges on the side and a drizzle of olive oil if you’d like. Enjoy your tasty salad!
Can I Use Different Pasta Types for This Recipe?
Absolutely! While elbow macaroni is a classic choice, you can use any pasta shape you like. Penne, fusilli, or even whole wheat pasta work great. Just make sure to adjust the cooking time according to the pasta type you choose.
What Can I Substitute for Queso Fresco?
If you can’t find queso fresco, feta cheese makes a great substitute as it has a similar crumbly texture and tangy flavor. Alternatively, goat cheese or even shredded cheddar can work well, depending on your taste preference.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the pasta from drying out, you might want to add a splash of lime juice or a drizzle of olive oil when you reheat or serve it again.
Can I Make This Pasta Salad Ahead of Time?
Definitely! This salad is perfect for making ahead. You can prepare it a day in advance; just keep it refrigerated. The flavors will actually improve as they sit together. Just give it a good stir before serving to refresh it!
