Mexican Street Corn Pasta Salad

why make this recipe

This salad mixes bright flavors and simple ingredients. It is quick to make, good for potlucks, and fits warm weather meals. The dish balances creamy yogurt, salty cotija, and smoky corn for a tasty side or light main.

introduction

Mexican Street Corn Pasta Salad brings the favorite flavors of street corn into a cold pasta salad. It uses roasted corn, cotija cheese, lime, and a yogurt dressing for a fresh, creamy taste. For another corn snack idea that has bold flavor, try spicy Mexican corn bites which pair well with this salad.

how to make Mexican Street Corn Pasta Salad

Make the pasta and cool it first. Toss the pasta with roasted corn, cheese, and herbs. Mix the yogurt dressing and fold it into the pasta. Chill or serve at room temperature.

Ingredients :

• 8 ounces pasta (such as rotini or penne)
• 2 cups roasted corn (fresh or frozen)
• 1 cup cotija cheese, crumbled
• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 cup fresh herbs (such as cilantro or parsley), chopped
• Salt and pepper to taste

Directions :

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooked pasta, roasted corn, cotija cheese, and fresh herbs.
3. In a separate bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and mix well to combine.
5. Taste and adjust seasoning if necessary.
6. Serve chilled or at room temperature.

how to serve Mexican Street Corn Pasta Salad

Serve cold or at room temperature. Offer lime wedges and extra cotija on the side. This salad works as a side for grilled meats or as a light lunch with added avocado or beans.

how to store Mexican Street Corn Pasta Salad

Cool the salad completely before storing. Put it in an airtight container and keep in the fridge for up to 3 days. Stir once before serving. Do not freeze, as the yogurt dressing can separate.

tips to make Mexican Street Corn Pasta Salad

• Use rotini or penne so the dressing clings to the pasta.
• Roast the corn for a smoky flavor; a hot skillet or broiler works well.
• Let the pasta cool to room temperature so the dressing stays creamy.
• Add more lime for brightness or more chili powder for heat.
• Taste and adjust salt after mixing in the cotija cheese.

variation (if any)

• Make it vegan: use a plant-based yogurt and a vegan cheese substitute.
• Add protein: toss in black beans, grilled chicken, or shrimp.
• Add crunch: mix in chopped red bell pepper or toasted pepitas.
• Make it spicy: add chopped jalapeño or a dash of hot sauce.

FAQs

Q: Can I use canned corn?
A: Yes. Drain and rinse canned corn, then saute briefly to add flavor.

Q: Can I make this ahead?
A: Yes. Make it the day before and chill. Stir before serving.

Q: Is cotija necessary?
A: No. You can use feta or queso fresco as a substitute.

Q: How long does it last in the fridge?
A: It keeps well for up to 3 days in an airtight container.

Mexican Street Corn Pasta Salad

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

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Description

A refreshing pasta salad that combines the flavors of street corn with creamy yogurt dressing, perfect for warm weather meals.

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Ingredients

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• 8 ounces pasta (such as rotini or penne)
• 2 cups roasted corn (fresh or frozen)
• 1 cup cotija cheese, crumbled
• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 cup fresh herbs (such as cilantro or parsley), chopped
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions. Drain and let cool.
2. Combine the cooked pasta, roasted corn, cotija cheese, and fresh herbs in a large bowl.
3. Whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper in a separate bowl.
4. Pour the dressing over the pasta salad and mix well to combine.
5. Taste and adjust seasoning if necessary.
6. Serve chilled or at room temperature.

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Notes

Serve with lime wedges and extra cotija on the side. Works well as a side for grilled meats or as a light lunch with added avocado or beans.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 20mg