This quick and easy Mexican Street Corn Pasta Salad is a delightful combination of flavors and textures that will elevate any meal. Loaded with savory charred corn, salty cotija cheese, and a tangy chipotle lime dressing, this dish is perfect for a casual lunch or as a vibrant side for your next taco night. Its versatility makes it an excellent choice for picnics, barbecues, and potlucks.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can whip up this delicious salad in no time.
- Flavor Explosion: The combination of sweet corn, creamy dressing, and zesty lime creates a mouthwatering experience.
- Versatile Dish: Perfect as a main dish or a side, this salad complements various cuisines.
- Crowd-Pleaser: Ideal for gatherings, its unique taste will impress family and friends alike.
- Nutritious Ingredients: Packed with fresh vegetables, this salad is not only tasty but also healthy.
Tools and Preparation
Before diving into making your Mexican Street Corn Pasta Salad, gather the necessary tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large pot
- Skillet
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Essential for boiling pasta evenly without sticking together.
- Skillet: Perfect for charring corn to enhance its sweetness and flavor.
- Mixing bowl: Provides ample space for tossing all ingredients together without spilling.
Ingredients
This quick and easy Mexican street corn pasta salad is loaded with savory charred corn, salty cotija cheese and a tangy chipotle lime dressing. Enjoy on its own as an easy lunch or serve as a side dish for your next taco night.
Pasta Base
- 2 cups ditalini pasta (uncooked) (or any small pasta shape)
- Diamond Crystal kosher salt
For the Corn Mixture
- 2-3 tablespoons extra virgin olive oil (enough to coat the skillet)
- 3 cups fresh corn kernels (about 4-6 ears total)
- fresh cracked black pepper (to taste)
- 2 cloves garlic (minced or grated)
- 1/2 of a fresh jalapeño (minced, seeds and ribs removed)
- 1 bunch cilantro (finely chopped, reserve some for garnish)
- 1 bunch scallions (sliced, reserve some for garnish)
- 1/4 cup cotija cheese (crumbled, reserve some for garnish)
For the Dressing
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 whole chipotle peppers (packed in adobo)
- 1/3 cup fresh lime juice (plus the zest of 1 of the limes)
- Diamond Crystal kosher salt
- fresh cracked black pepper
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente. Drain and set aside to cool.
Step 2: Char the Corn
In a skillet over medium-high heat, add olive oil. Once hot, add the fresh corn kernels. Cook until they are lightly charred on all sides, about 5-7 minutes. Season with salt and pepper.
Step 3: Prepare the Dressing
In a mixing bowl, combine sour cream, mayo, chipotle peppers in adobo sauce, lime juice, and zest. Whisk until smooth and well blended.
Step 4: Combine Ingredients
In a large bowl, combine cooled pasta with charred corn mixture. Add minced garlic, jalapeño, cilantro, scallions, cotija cheese, and prepared dressing. Stir gently until everything is coated evenly.
Step 5: Chill and Serve
Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes before serving to allow flavors to meld together. Garnish with reserved cilantro, scallions, cotija cheese, and parsley before serving.
Now you’re ready to enjoy your delicious Mexican Street Corn Pasta Salad!
How to Serve Mexican Street Corn Pasta Salad
This vibrant Mexican street corn pasta salad is versatile and can be served in various delightful ways. It makes a fantastic dish for any gathering or a simple lunch at home.
As a Standalone Lunch
- Enjoy it chilled or at room temperature for a refreshing meal.
- Pair it with tortilla chips for added crunch.
At Taco Night
- Serve alongside your favorite tacos to complement the flavors.
- Add some extra lime wedges on the side for a zesty kick.
At Potlucks or BBQs
- Bring this salad to gatherings; it’s always a hit!
- Serve in a large bowl and let guests help themselves.
With Grilled Meats
- This salad pairs perfectly with grilled chicken or steak.
- The smoky flavor of grilled meats enhances the creamy dressing of the salad.
As a Side Salad
- Use it as a side dish to balance out heavier meals.
- It works well next to barbecued ribs or burgers.
How to Perfect Mexican Street Corn Pasta Salad
To ensure your Mexican street corn pasta salad is a crowd-pleaser, follow these key tips.
- Choose fresh corn: Freshly cooked corn adds sweetness and texture that frozen corn cannot match.
- Cook pasta al dente: This keeps the pasta firm and prevents it from becoming mushy in the salad.
- Mix dressing thoroughly: A well-combined dressing ensures each bite is packed with flavor.
- Adjust seasoning: Taste and adjust salt, pepper, and lime juice according to your preferences before serving.
- Garnish generously: Using extra cilantro, cotija cheese, and scallions enhances both the presentation and flavor.
- Refrigerate before serving: Letting the salad chill for 30 minutes allows flavors to meld beautifully.
Best Side Dishes for Mexican Street Corn Pasta Salad
This pasta salad shines alongside various side dishes. Here are some delicious options that pair well with it.
- Mexican Street Tacos: Soft tortillas filled with protein and topped with fresh herbs make an excellent match.
- Guacamole: Creamy avocado dip brings richness that complements the tangy flavors of the salad.
- Black Bean Salsa: A refreshing mix of black beans, tomatoes, and onions adds protein and fiber.
- Grilled Vegetables: Charred seasonal veggies provide a smoky flavor that enhances your meal.
- Cilantro Lime Rice: Fluffy rice with citrus notes balances out the heaviness of other dishes.
- Quesadillas: Cheese-filled tortillas can be made vegetarian or with meat, offering another tasty option.
Common Mistakes to Avoid
Making Mexican street corn pasta salad can be simple, but a few common mistakes can ruin the dish. Here are some tips to ensure your salad turns out perfect every time.
- Using the wrong pasta: Choosing a larger pasta shape may result in uneven flavor distribution. Opt for small shapes like ditalini for better texture and taste.
- Overcooking the corn: Cooking corn for too long can make it mushy. Sauté it just until charred for that perfect crunch and flavor.
- Skipping the dressing: Not adding enough dressing can lead to a dry salad. Make sure to coat all ingredients well for enhanced flavor.
- Neglecting fresh herbs: Skipping cilantro or scallions will diminish the dish’s freshness. Be generous with these ingredients for a vibrant taste.
- Not balancing flavors: Failing to taste and adjust seasoning can leave the salad bland. Always check for salt, pepper, and lime juice to achieve the right balance.
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3 days.
- Ensure it’s fully cooled before refrigerating.
Freezing Mexican Street Corn Pasta Salad
- Freezing is not recommended as it may alter texture.
- If necessary, freeze components separately (pasta and dressing).
- Use freezer-safe containers or bags.
Reheating Mexican Street Corn Pasta Salad
- Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil until warmed through, about 15-20 minutes.
- Microwave: Heat in 30-second intervals on medium power until warm, stirring between intervals.
- Stovetop: Warm over low heat in a skillet, stirring frequently until heated through.
Frequently Asked Questions
What is Mexican Street Corn Pasta Salad?
Mexican street corn pasta salad is a delightful blend of pasta, charred corn, cotija cheese, and a zesty chipotle lime dressing. It combines flavors inspired by traditional elote with delicious pasta.
Can I customize the ingredients in Mexican Street Corn Pasta Salad?
Absolutely! Feel free to add additional vegetables like bell peppers or avocado. You can also substitute different herbs or cheeses based on your preference.
How should I serve Mexican Street Corn Pasta Salad?
This salad is versatile and can be served as a main dish or side. Pair it with grilled meats or tacos for a complete meal.
Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes! Prepare it up to a day in advance for best results. Just store it in the fridge and give it a quick toss before serving.
Final Thoughts
Mexican street corn pasta salad is not only flavorful but also incredibly versatile. It’s perfect for summer gatherings or as a refreshing lunch option. Feel free to customize it with your favorite toppings or ingredients! Try this recipe today and enjoy its deliciousness!
Mexican Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the tastes of summer to your table. This quick and easy recipe combines tender ditalini pasta with sweet, charred corn, salty cotija cheese, and a zesty chipotle lime dressing. Perfect for casual lunches, taco nights, or potlucks, this salad is sure to impress family and friends alike. In just 10 minutes of prep time, you can create a crowd-pleasing dish that’s not only delicious but also packed with nutritious ingredients. With its delightful mix of textures and flavors, this pasta salad will become a go-to favorite for any occasion.
Ingredients
- 2 cups ditalini pasta (uncooked)
- 3 cups fresh corn kernels
- 1/4 cup cotija cheese
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 whole chipotle peppers (in adobo)
- 1/3 cup fresh lime juice
- Fresh cilantro and scallions (for garnish)
Instructions
- Cook the ditalini pasta in salted boiling water until al dente. Drain and cool.
- In a skillet, heat olive oil over medium-high heat. Add corn and char for 5-7 minutes; season with salt and pepper.
- In a bowl, whisk together sour cream, mayo, chipotle peppers, lime juice, and zest until smooth.
- Combine cooled pasta, charred corn, garlic, jalapeño, cilantro, scallions, cotija cheese, and dressing in a large bowl; mix gently to coat.
- Chill for at least 30 minutes before serving. Garnish with reserved herbs and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Feel free to add diced bell peppers or avocado for extra flavor and texture. Adjust the amount of chipotle peppers based on your spice preference. Make it ahead of time for gatherings; flavors improve after chilling.