This creamy and tangy Mexican Street Corn Pasta Salad brings the flavors of traditional Mexican elote into a delicious pasta dish. Perfect for picnics, barbecues, or any gathering, this salad is not only quick to prepare but also packed with vibrant flavors. Featuring fresh corn, zesty lime, and rich crema, it’s a unique twist on a classic that everyone will love.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of lime juice, cotija cheese, and cilantro creates a refreshing taste that excites your palate.
- Easy to Prepare: With minimal cooking and simple ingredients, you can whip up this salad in just 30 minutes.
- Versatile Serving Options: It works as a side dish at gatherings or as a standalone meal for lunch or dinner.
- Crowd-Pleaser: This recipe serves 8 people, making it ideal for potlucks and family events where everyone can enjoy a taste of Mexico.
- Customizable Ingredients: Feel free to add protein like chicken or beans for extra heartiness or swap out the pasta shape according to your preference.
Tools and Preparation
To make this Mexican Street Corn Pasta Salad, having the right tools is essential. Below are the must-have items you’ll need to prepare this delicious dish efficiently.
Essential Tools and Equipment
- Large pot
- Colander
- Large mixing bowl
- Medium bowl
- Whisk
- Knife
Importance of Each Tool
- Large pot: Ideal for boiling pasta and cooking corn simultaneously without overcrowding.
- Colander: Helps drain excess water from pasta quickly while ensuring no pasta is lost.
- Large mixing bowl: Provides ample space to combine all ingredients without spilling.
- Whisk: Useful for blending the creamy dressing smoothly without lumps.
Ingredients
This creamy and tangy Mexican street corn pasta salad has all the flavors of Mexican elote but in a quick and easy pasta salad.
For the Pasta
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
- 2 teaspoons olive oil
For the Corn
- 4 medium ears of corn (husked)
For the Dressing
- 4 tablespoons lime juice (about 2 limes)
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ¾ teaspoon fine salt (plus more to taste)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
For Mixing
- 2 tablespoons chopped cilantro (plus more for topping)
- ½ cup crumbled cotija cheese (plus more for topping)
For Garnish
- Chile lime seasoning (like Tajiín, for topping)
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Cook the ditalini pasta according to package instructions until al dente. Drain it well using a colander. Immediately toss the warm pasta with olive oil in a large mixing bowl to prevent sticking. Let it cool while you prepare the corn.
Step 2: Cook the Corn
Bring a large pot of water to a boil over high heat. Gently add the husked corn ears and cook for about 5 minutes until tender and bright yellow. Once done, transfer them to a plate and let them cool until they are safe to handle.
Step 3: Prepare the Corn Kernels
Using a sharp knife, carefully cut off the corn kernels from each cob into a medium bowl. Set aside.
Step 4: Make the Dressing
In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth. Adjust seasoning as needed.
Step 5: Combine Ingredients
Add the dressing mixture along with cooked corn kernels, chopped cilantro, and crumbled cotija cheese into the large bowl with cooled pasta. Toss everything together gently until evenly combined.
Step 6: Garnish and Serve
Top your salad with additional cilantro and cotija cheese as desired. Sprinkle some chile lime seasoning on top for an extra kick! Serve immediately or refrigerate until ready to serve. Enjoy your delicious Mexican Street Corn Pasta Salad!
How to Serve Mexican Street Corn Pasta Salad
Serving Mexican street corn pasta salad is a delightful experience that brings vibrant flavors to your table. This dish can be enjoyed in various ways, making it perfect for gatherings or a casual meal at home.
As a Side Dish
- Complement to Grilled Meats: The creamy and tangy flavors of the pasta salad balance well with grilled chicken, steak, or fish.
- Potluck Favorite: Its colorful presentation and unique taste make it an ideal dish for potlucks and gatherings.
On a Bed of Greens
- Fresh Salad Base: Serve the pasta salad over a bed of fresh lettuce or spinach for added crunch and nutrition.
- Wrap It Up: Use large lettuce leaves to create wraps filled with the pasta salad for a fun, hand-held option.
Topped with Additional Ingredients
- Extra Cheese: Garnish with more crumbled cotija cheese for an extra creamy texture.
- Zesty Seasoning: A sprinkle of chili lime seasoning can elevate the flavor profile even further.
How to Perfect Mexican Street Corn Pasta Salad
To ensure your Mexican street corn pasta salad is a hit, consider these helpful tips.
- Bold Flavor Boost: Adjust lime juice according to your taste preference for more brightness.
- Fresh Corn Preference: Using fresh corn will provide the best flavor; however, canned or frozen corn can work in a pinch.
- Chill Before Serving: Allowing the salad to chill in the fridge for at least an hour helps the flavors meld beautifully.
- Mix It Up: Feel free to add other ingredients like diced bell peppers or jalapeños for additional crunch and heat.
Best Side Dishes for Mexican Street Corn Pasta Salad
Pairing side dishes with Mexican street corn pasta salad can enhance your meal. Here are some excellent options to consider.
- Grilled Veggies: A mix of seasonal vegetables grilled until charred complements the flavors perfectly.
- Black Bean Salsa: This refreshing salsa adds protein and pairs well with the creamy pasta salad.
- Avocado Toast: The creaminess of avocado on toasted bread provides a nice contrast in textures.
- Taco Bar Fixings: Set up a taco bar with tortillas, meats, and toppings for a fun interactive meal.
- Crispy Tortilla Chips: Serve chips on the side with guacamole or salsa for a crunchy addition.
- Fruit Salad: A light fruit salad can cleanse the palate and offer refreshing sweetness after savory dishes.
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 pitfalls to watch out for:
- Overcooking the pasta: Cooking the pasta too long can make it mushy. Always follow the package instructions and aim for al dente.
- Skipping the cooling step: Not allowing the pasta to cool before mixing can lead to a soggy salad. Toss it with olive oil and let it cool on the counter or in the fridge.
- Under-seasoning: Failing to add enough salt or spices may dull the flavor. Taste your salad as you go, adjusting seasonings to your preference.
- Ignoring fresh ingredients: Using canned or frozen corn instead of fresh can compromise taste. Fresh corn brings that vibrant sweetness essential to this dish.
- Not letting it chill before serving: Serving immediately may not give flavors time to meld. Refrigerate for at least 30 minutes for an enhanced taste experience.
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3 days in the refrigerator.
Freezing Mexican Street Corn Pasta Salad
- Freezing is not recommended as the creamy dressing may separate once thawed.
- If necessary, freeze without dressing and add fresh dressing upon thawing.
Reheating Mexican Street Corn Pasta Salad
- Oven: Preheat to 350°F (175°C) and cover with foil. Heat for about 15 minutes until warmed through.
- Microwave: Place in a microwave-safe bowl, cover, and heat in intervals of 30 seconds, stirring in between until warm.
- Stovetop: Heat on low in a pan, stirring occasionally until warmed through. Add a splash of water if it seems dry.
Frequently Asked Questions
What is Mexican Street Corn Pasta Salad?
Mexican Street Corn Pasta Salad is a delicious fusion of traditional Mexican flavors found in elote, combined with pasta for a creamy, tangy salad.
Can I use different types of pasta?
Yes! While ditalini is recommended, you can use any pasta shape like shells, elbows, or bow-ties.
How do I customize my Mexican Street Corn Pasta Salad?
You can add ingredients like diced bell peppers or jalapeños for extra flavor and crunch, or even swap cotija cheese for feta if desired.
How long does Mexican Street Corn Pasta Salad last?
In the refrigerator, it lasts up to 3 days when stored properly in an airtight container.
Final Thoughts
This Mexican Street Corn Pasta Salad is not only flavorful but also versatile. You can easily customize it with your favorite ingredients or adjust seasonings to suit your taste. Whether for a potluck or a weeknight dinner, this dish is sure to impress! Give it a try and enjoy all the delightful flavors that come together in every bite.
Mexican Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: Serves 8
Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that perfectly captures the essence of traditional Mexican elote. This creamy, tangy pasta salad combines fresh corn, zesty lime, and rich crema for a delightful twist on a classic favorite. Ideal for potlucks, barbecues, or a simple family dinner, this recipe is not only quick to prepare—taking just about 30 minutes—but it also serves as a crowd-pleaser that can be customized to suit your tastes. Whether enjoyed as a side dish or a main meal, this salad is sure to impress with its burst of flavors and refreshing ingredients.
Ingredients
- 16 ounces ditalini pasta (or any preferred shape)
- 4 medium ears of corn (husked)
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ½ cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil in a large bowl.
- Boil corn in water for about 5 minutes until tender. Cool and cut off kernels.
- In a small bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper.
- Combine dressed pasta with corn kernels, cilantro, and cotija cheese in the large bowl. Toss gently until mixed.
- Garnish with additional cilantro and cotija cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: For extra protein, consider adding grilled chicken or black beans. Chill the salad for at least an hour before serving for enhanced flavor.