This Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on the classic Mexican street corn. Featuring charred corn, creamy mayo and sour cream dressing, cotija cheese, and a zesty lime finish, this pasta salad makes a perfect side dish for summer gatherings, barbecues, or even a quick weeknight meal.
Ingredients
- 8 oz pasta
- 2 tbsp olive oil
- 4 cups corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese
- 1/4 cup cilantro, chopped
- 1 tsp chili powder
- 1 clove garlic, minced
- 1 lime, juiced
- Salt and pepper to taste
Directions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add corn and cook until lightly charred, about 5-7 minutes.
- In a large bowl, mix together mayonnaise, sour cream, cotija cheese, cilantro, chili powder, minced garlic, and lime juice.
- Add the cooked pasta and charred corn to the bowl. Mix until well combined.
- Season with salt and pepper to taste.
- Serve chilled and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add Protein: Grilled chicken, shrimp, or black beans can be added to make this a more hearty meal.
- Spicy Kick: Add chopped jalapenos or a dash of hot sauce for extra heat.
- Vegan Option: Use a dairy-free sour cream and a plant-based mayonnaise along with vegan cotija cheese.
- Different Cheese: If you can’t find cotija, you can substitute with feta or Parmesan for a similar texture and salty flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served chilled and doesn’t need reheating, but you can bring it to room temperature if you prefer.
10 FAQs
- Can I use frozen corn instead of fresh?
- Yes, frozen corn works perfectly. Just be sure to thaw and drain it before cooking.
- Can I make this salad ahead of time?
- Yes, this pasta salad can be made up to 24 hours in advance. Just keep it refrigerated and give it a good stir before serving.
- Can I use a different type of pasta?
- Yes, any short pasta like rotini, penne, or fusilli would work well in this salad.
- Can I add other vegetables?
- You can add diced bell peppers, tomatoes, or even avocado for extra texture and flavor.
- Can I make this spicy?
- Yes! Add some jalapenos, chili flakes, or hot sauce to amp up the heat.
- Is there a non-dairy alternative for sour cream and mayonnaise?
- Yes, use dairy-free sour cream and vegan mayonnaise for a plant-based version.
- How can I store leftovers?
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. It’s best served chilled.
- Can I grill the corn for more flavor?
- Absolutely! Grilling the corn will give it a smoky flavor that pairs perfectly with the rest of the ingredients.
- Can I use a different cheese if I can’t find cotija?
- Yes, feta or Parmesan are great substitutes for cotija cheese in this recipe.
- Is this recipe good for meal prep?
- Yes, this salad is perfect for meal prep. Just keep it stored in separate containers for a quick and easy lunch or side dish throughout the week.
Conclusion
This Mexican Street Corn Pasta Salad is a delightful and creamy side dish full of bold flavors. The charred corn, tangy lime, creamy dressing, and salty cotija cheese come together in a refreshing and satisfying way. Perfect for gatherings or as a quick family meal, it’s a dish that’s sure to impress!