This Creamy Mexican Street Corn Pasta Salad is a colorful and tasty dish! Made with sweet corn, pasta, and a creamy dressing, it’s perfect for picnics or BBQs.
I love tossing in fresh cilantro and a sprinkle of cheese to make it even yummier. Plus, it’s super easy to whip up—just mix and enjoy with friends! 🌽🍝
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor and sweetness. If you can’t find it, frozen corn works well too. Just thaw and warm it up!
Pasta: I recommend small pasta like ditalini or elbow macaroni. However, you could use any pasta shape you love or even gluten-free pasta if needed.
Cotija Cheese: It adds a wonderful salty touch. If you can’t find cotija, feta cheese is a great substitute. Crumbled queso fresco can work too!
Sour Cream: Mexican crema is fantastic for a creamy texture, but regular sour cream is perfectly fine. Greek yogurt is a tasty and healthier option as well.
How Do I Get the Corn to Taste Smoky and Delicious?
Charring the corn is key to getting that smoky flavor you find in Mexican street corn. If you’re using fresh corn, a hot skillet gives it a nice caramelization. Here’s how:
- Heat a skillet over medium-high heat.
- Add your corn and spread it out evenly.
- Cook for 5-7 minutes, stirring occasionally, until it gets a bit of color and char.
- If using frozen corn, just sauté it briefly until slightly toasted but make sure not to overcook.
This step really enhances the taste of the pasta salad!
How to Make Creamy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For The Salad:
- 3 cups corn kernels (fresh or frozen, thawed)
- 8 oz small pasta (such as ditalini or elbow macaroni)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon lime juice (plus extra lime wedges for serving)
- 1 teaspoon chili powder (plus more for garnish)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. If you’d like those flavors to mingle even better, you can chill it for 30 minutes or more before serving. Total time can be about 1 hour if you include chilling!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente (cooked but still firm). When ready, drain the pasta and rinse it under cold water to stop the cooking process. Set the cooked pasta aside.
2. Prepare the Corn:
If you’re using fresh corn, you can char it to enhance the flavor! Heat a skillet over medium-high heat, add the corn kernels, and cook for about 5-7 minutes, stirring occasionally, until they develop a nice smoky char. If you have thawed frozen corn, just sauté it briefly until it’s warmed through and starting to get a bit of color.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, minced garlic, chili powder, smoked paprika (if you’re using it), salt, and pepper. Mix well until all ingredients are combined and creamy.
4. Combine Salad:
Now, it’s time to bring everything together! Add the cooked pasta, charred corn kernels, chopped cilantro, and crumbled cotija cheese into the mixing bowl with the dressing. Gently toss everything together until the pasta is coated evenly with the creamy dressing and all ingredients are well mixed.
5. Adjust Seasonings:
Take a taste and adjust your seasonings. You can add more salt, lime juice, or chili powder based on what you like. It should be flavorful and bright!
6. Serve:
Transfer the salad to a serving bowl. Before serving, garnish with extra crumbled cotija cheese, a sprinkle of chili powder, chopped cilantro, and serve with lime wedges on the side for extra zing.
7. Chill (optional):
If you have time, let the salad chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully, making each bite even tastier!
Enjoy your Creamy Mexican Street Corn Pasta Salad! It’s a delicious and colorful side dish that’s perfect for summer gatherings, cookouts, or just enjoying at home. Bon appétit! 🎉
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While ditalini and elbow macaroni are great options, you can use any small pasta shape you prefer. Just make sure it cooks evenly, and adjust the cooking time as needed.
Can I Make This Salad Vegan?
Yes, you can easily make this salad vegan by substituting the mayonnaise with a vegan mayo and using a plant-based sour cream or cashew cream. For the cheese, you could use a vegan feta or simply omit it for a lighter version!
How Long Will Leftovers Keep?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle stir before enjoying it again, and consider adding a bit more lime juice or cilantro to freshen it up!
Can I Prepare This Salad in Advance?
Definitely! You can make the salad a day ahead of time. Just keep it covered in the fridge. This allows the flavors to develop even more, making it even tastier when you serve it!
