Mexican Street Corn Pasta Salad

why make this recipe

This salad is quick, bright, and full of flavor. It mixes creamy, tangy, and a little spicy tastes. You can make it for a cookout, potluck, or an easy weeknight side. It uses simple ingredients and cooks fast.

introduction

This Mexican Street Corn Pasta Salad blends the idea of elote (Mexican street corn) with a cold pasta salad. It tastes fresh with lime, cilantro, and cotija cheese. If you like spicy corn snacks, try the spicy Mexican corn bites recipe for another corn dish idea.

how to make Mexican Street Corn Pasta Salad

Follow the steps below in order. Cook the pasta, mix the dressing, and toss everything together. Chill the salad so the flavors join well.

Ingredients :

• 8 oz rotini pasta
• 2 cups corn (fresh, canned, or frozen)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup diced red onion
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions :

1. Cook the rotini pasta according to package instructions, then drain and let cool.
2. In a large bowl, mix together the corn, mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, and cumin.
3. Add the cooked pasta, red onion, cotija cheese, and cilantro to the bowl, and toss everything until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
6. Serve chilled.

how to serve Mexican Street Corn Pasta Salad

Serve this salad cold or just slightly chilled. It goes well with grilled meats, tacos, or as part of a picnic spread. Add extra lime wedges on the side for more tang.

how to store Mexican Street Corn Pasta Salad

Put the salad in an airtight container. Refrigerate for up to 3 days. Stir before serving. Do not freeze the salad because the mayo and yogurt can separate and the texture will change.

tips to make Mexican Street Corn Pasta Salad

• Use fresh corn in season for the best flavor, or thaw frozen corn and pat dry.
• Cool the pasta fully before adding the dressing so it does not get watery.
• Taste and adjust the lime, salt, and chili powder before chilling.
• If you want a lighter salad, use more Greek yogurt and less mayo.

variation (if any)

• Make it spicy: add chopped jalapeño or a pinch of cayenne.
• Add black beans or diced avocado for more texture.
• Swap cotija for feta if you can’t find cotija cheese.
• Use a different pasta shape like bow ties or shells.

FAQs

Q: Can I use canned corn?
A: Yes. Drain the canned corn well before mixing so the salad does not get soggy.

Q: How long should I chill the salad?
A: Chill at least 30 minutes. You can chill it 2 hours for a stronger blended flavor.

Q: Is this salad vegetarian?
A: Yes. It is vegetarian if you use cotija or another vegetarian cheese.

Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and keep it cold. Stir before serving.

Q: Can I add protein to make it a main dish?
A: Yes. Add grilled chicken, shrimp, or beans to make it a full meal.

Mexican Street Corn Pasta Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Chilling
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A quick and flavorful salad that blends the idea of Mexican street corn with a cold pasta dish, featuring fresh lime, cilantro, and cotija cheese.

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Ingredients

Scale 1x2x3x

• 8 oz rotini pasta
• 2 cups corn (fresh, canned, or frozen)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup diced red onion
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

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Instructions

1. Cook the rotini pasta according to package instructions, then drain and let cool.
2. Mix together the corn, mayonnaise, Greek yogurt (or sour cream), lime juice, chili powder, and cumin in a large bowl.
3. Add the cooked pasta, red onion, cotija cheese, and cilantro to the bowl, and toss everything until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
6. Serve chilled.

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Notes

Use fresh corn in season for the best flavor. Cool the pasta fully before adding the dressing to prevent it from becoming watery. Adjust lime and seasoning to taste before chilling.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 15mg