introduction
This Mexican Street Corn Pasta Salad mixes sweet corn, tangy lime, and salty cotija cheese with pasta. It is fresh, creamy, and easy to make. If you like corn with a kick, try these spicy Mexican corn bites for another quick snack.
why make this recipe
Make this salad when you want a fast, tasty side or a light main. It uses simple pantry items and cooks fast. It tastes like street corn but in a pasta salad form. Kids and adults both enjoy it.
how to make Mexican Street Corn Pasta Salad
Ingredients :
8 oz pasta (elbow or rotini), 2 cups corn (fresh or canned), 1/2 cup red onion (diced), 1/2 cup cherry tomatoes (halved), 1/4 cup cilantro (chopped), 1/2 cup cotija cheese (crumbled), 1/4 cup mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, Salt and pepper (to taste)
Directions :
Cook the pasta according to package instructions. Drain and let cool. In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, and cotija cheese. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. Add the cooled pasta to the vegetable mixture and pour the dressing over it. Toss everything together until well combined. Chill in the refrigerator for at least 30 minutes before serving.
how to serve Mexican Street Corn Pasta Salad
Serve cold or at room temperature. Scoop it into bowls or serve on a big dish for a party. Garnish with extra cotija, a lime wedge, or a sprinkle of chili powder. It goes well with grilled chicken, tacos, or chips.
how to store Mexican Street Corn Pasta Salad
Put the salad in an airtight container. Keep it in the fridge for up to 3 days. Stir before serving. Do not freeze, as the mayo and vegetables will change texture.
tips to make Mexican Street Corn Pasta Salad
- Rinse pasta under cold water to cool it fast and stop cooking.
- Use fresh corn when in season for best flavor. Canned corn also works.
- Taste the dressing and add more lime or salt as needed.
- Chop ingredients roughly the same size so every bite is balanced.
- Chill at least 30 minutes so flavors blend well.
variation (if any)
- Add black beans or diced avocado for more texture.
- Swap mayonnaise for Greek yogurt for a tangy, lighter version.
- Mix in cooked, diced chicken or shrimp to make it a main dish.
- Use feta instead of cotija if you need an easier substitute.
FAQs
Q: Can I make this salad ahead of time?
A: Yes. Make it a few hours to a day ahead. Keep it chilled until serving.
Q: Can I use frozen corn?
A: Yes. Thaw and drain frozen corn first. You can also sauté it for extra flavor.
Q: Is there a dairy-free option?
A: Yes. Use dairy-free mayo and skip the cotija cheese or use a dairy-free cheese.
Q: How spicy is this salad?
A: It is mildly spicy from the chili powder. Add more if you want more heat.
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A fresh and creamy pasta salad featuring sweet corn, tangy lime, and salty cotija cheese, perfect as a side or light main dish.
Ingredients
- 8 oz pasta (elbow or rotini)
- 2 cups corn (fresh or canned)
- 1/2 cup red onion (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper (to taste)
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, and cotija cheese.
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Add the cooled pasta to the vegetable mixture and pour the dressing over it.
- Toss everything together until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Rinse pasta under cold water to cool quickly. Add black beans or diced avocado for more texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
