Mexican Street Corn Pasta Salad

why make this recipe

This pasta salad brings the bright taste of Mexican street corn to a simple pasta dish. It is fast to make and full of fresh flavors. You can serve it at a picnic, potluck, or family meal. The salad mixes cream, lime, and a little spice for a nice balance.

introduction

This Mexican Street Corn Pasta Salad mixes pasta with corn, peppers, tomatoes, bacon, and a creamy lime dressing. If you like corn flavors, try the Spicy Mexican corn bites for a small side or snack that goes well with this salad. The salad is easy to make and tastes fresh.

how to make Mexican Street Corn Pasta Salad

Cook the pasta and let it cool. Chop vegetables and cook the bacon. Mix the dressing in a small bowl. Combine pasta, vegetables, bacon, and cilantro in a large bowl. Pour the dressing on and toss. Chill or serve at room temperature.

Ingredients :

• 8 ounces pasta (like rotini or penne)
• 1 cup corn (fresh or canned)
• 1 bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (diced)
• 6 slices of bacon (cooked and crumbled)
• 1/4 cup cilantro (chopped)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• Salt and pepper to taste

Directions :

1. Cook the pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, bacon, and cilantro.
3. In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve chilled or at room temperature.

how to serve Mexican Street Corn Pasta Salad

Serve cold or at room temperature. Use a large bowl for the table. Add extra lime wedges on the side. The salad pairs well with grilled meat or tacos.

how to store Mexican Street Corn Pasta Salad

Cover and keep in the fridge. Use within 3 to 4 days for best taste. Stir before serving again. Do not leave out at room temperature for more than two hours.

tips to make Mexican Street Corn Pasta Salad

• Cool the pasta fully before mixing so the dressing stays creamy.
• Taste the dressing and add more lime or salt if needed.
• Use fresh corn in season for the best sweet flavor.
• Cook bacon until crispy, then drain on paper towel before adding.

variation (if any)

• Make it vegetarian: skip the bacon and add roasted chickpeas or grilled tofu.
• Add cheese: sprinkle crumbled cotija or feta on top.
• Make it spicy: add chopped jalapeño or more chili powder.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and drain it, or quickly cook it before adding.

Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and keep it chilled. Toss before serving.

Q: Is this good for a picnic?
A: Yes. It travels well and tastes good cold.

Q: Can I use a different pasta?
A: Yes. Any short pasta like rotini or penne works.

Q: How do I keep it from getting soggy?
A: Drain all canned items well and cool the pasta fully. Mix just before serving if you are worried.

Mexican Street Corn Pasta Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Chilling and Mixing
• Cuisine: Mexican
• Diet: Vegetarian (optional)

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Description

A vibrant pasta salad combining the flavors of Mexican street corn with creamy dressing, perfect for any gathering.

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Ingredients

Scale 1x2x3x

• 8 ounces pasta (like rotini or penne)
• 1 cup corn (fresh or canned)
• 1 bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (diced)
• 6 slices of bacon (cooked and crumbled)
• 1/4 cup cilantro (chopped)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the cooked pasta, corn, bell pepper, cherry tomatoes, red onion, bacon, and cilantro.
3. In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve chilled or at room temperature.

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Notes

Cool the pasta fully before mixing to keep the dressing creamy.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg