This Creamy Mexican Street Corn Pasta Salad is a tasty twist on a classic favorite. It combines pasta with sweet corn, creamy dressing, and zesty spices for a burst of flavor!
You’ll love how colorful and crunchy this salad is! Perfect for picnics or as a side dish, it’s a fun way to eat your veggies—plus, who can resist anything with corn? 🌽
Key Ingredients & Substitutions
Pasta: I like using ditalini for its fun shape but elbow macaroni works too. If you’re gluten-free, try a gluten-free pasta or chickpea pasta for a hearty option.
Corn: Fresh corn gives the best flavor and texture, but frozen corn is a great alternative and saves time. Just thaw it before cooking!
Cotija Cheese: This cheese adds a salty, creamy touch. If you can’t find it, feta cheese is a nice substitute. It’s crumbly and flavorful, too.
Sour Cream: Mexican crema is a delightful choice if you can find it. For a lighter option, plain yogurt works well and maintains creaminess.
Spices: If chili powder is too spicy, reduce the amount or use smoked paprika for a milder, smoky flavor. You can always add more heat with hot sauce later!
How Do I Get the Corn Perfectly Charred?
Charred corn adds great flavor and texture. Here’s how to do it right:
- Use fresh or thawed corn for the best results.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add the corn and cook for about 5-7 minutes, stirring often.
- Look for some golden and slightly blackened spots for that delicious charred taste.
- Remove from heat and let it cool slightly before adding it to your salad.
Taking the time to char the corn really enhances the flavor in this salad. Enjoy the process!
How to Make Creamy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Pasta Salad:
- 12 oz ditalini or small pasta (like elbow macaroni)
- 4 cups fresh corn kernels (about 4 ears) or frozen, thawed
- 2 tablespoons olive oil (for cooking corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 cup cotija cheese, crumbled (plus extra for garnish)
- 2 cloves garlic, minced
- 1 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- Juice of 2 limes (plus lime wedges for serving)
- 1/4 cup fresh cilantro, finely chopped
- Salt and black pepper to taste
How Much Time Will You Need?
This Creamy Mexican Street Corn Pasta Salad will take you about 20 minutes to prepare. You’ll need an extra 30 minutes for chilling in the fridge so the flavors can blend beautifully. All in all, a quick and delightful dish ready in under an hour!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the ditalini (or your choice of pasta) and cook according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Let it sit while you prepare the other ingredients!
2. Char the Corn:
In a large skillet, heat the olive oil over medium-high heat. Add the corn kernels and cook them, stirring occasionally, until they turn golden and slightly charred—this will take about 5-7 minutes. Once they’re done, take them off the heat and allow them to cool for a bit.
3. Make the Dressing:
In a separate large mixing bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, chili powder, smoked paprika, lime juice, salt, and pepper until it’s smooth and creamy. This dressing is where all the magic happens!
4. Combine Ingredients:
Now it’s time to bring everything together. Add the cooled pasta, charred corn, crumbled cotija cheese, and chopped cilantro to the bowl with the dressing. Gently toss everything together until the pasta and corn are coated in the creamy goodness.
5. Adjust the Seasoning:
Give your salad a taste! If it needs a little more flavor, feel free to adjust by adding more salt, pepper, chili powder, or lime juice. Make it suit your taste!
6. Garnish and Serve:
Transfer the pasta salad to a serving bowl. Garnish with extra crumbled cotija cheese, a sprinkle of chili powder, and fresh cilantro on top. Don’t forget to serve it with some lime wedges on the side for an extra zing!
7. Chill and Enjoy:
For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes. This will help all the flavors meld together beautifully. Once chilled, serve it up cold or at room temperature and enjoy every bite of this flavorful dish!
This Creamy Mexican Street Corn Pasta Salad is the perfect blend of creamy, tangy, and satisfying, bringing the delicious flavors of street corn into a fun pasta dish. Enjoy at your next gathering!
FAQ for Creamy Mexican Street Corn Pasta Salad
Can I Make This Pasta Salad Ahead of Time?
Absolutely! This salad keeps well. You can prepare it up to a day in advance; just store it in an airtight container in the fridge. The flavors will meld beautifully overnight!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and feel free to add a splash of lime juice or a dollop of sour cream to freshen it up!
What Can I Use Instead of Cotija Cheese?
If you can’t find cotija cheese, feta cheese makes a great substitute! It adds a similar salty and creamy flavor, maintaining the dish’s deliciousness.
Can I Use Canned Corn?
Yes, canned corn can be used in a pinch! Just ensure to drain and rinse it well to remove excess sodium. However, for the best flavor, fresh or frozen corn is recommended to achieve that lovely charred taste.
