This Easy Mexican Street Corn Pasta Salad is a bright and tasty dish! It combines pasta with sweet corn, creamy dressing, and a hint of lime. Perfect for picnics or gatherings!
You’ll love how simple it is to make, plus the flavors are amazing together. Whenever I bring it to a potluck, it’s gone in a flash! Trust me, it’s a crowd-pleaser. 😄
Key Ingredients & Substitutions
Pasta: I love using bowtie pasta because it holds the dressing well! You can swap it for any short pasta like penne or fusilli if you prefer.
Corn: Fresh corn is best for that sweet crunch, but if it’s not available, frozen corn works just fine. Just make sure to thaw it before using!
Cotija Cheese: Cotija adds a salty creaminess. If you can’t find it, feta cheese is a great alternative, offering similar flavors.
Jalapeño: I add jalapeño for some heat, but you can skip it if you want a milder salad or replace it with sweet bell peppers for color and crunch.
How Do I Make Sure My Corn Is Perfectly Charred?
Charring the corn adds a nice smokiness to the salad! To achieve this, follow these steps:
- Heat your skillet to medium-high. This helps to get that nice sear on the corn.
- Use fresh or thawed corn and add it to the hot skillet with olive oil. Stir it every minute or so.
- Cook for about 5-7 minutes or until the corn starts to brown slightly. This will bring out the best flavors!
- Remove the skillet from heat and let the corn cool before mixing it with the pasta.
Taking these steps will ensure your corn is full of flavor and enhances the overall taste of the pasta salad!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Pasta and Corn:
- 8 oz bowtie pasta (farfalle)
- 3 cups corn kernels (fresh or frozen and thawed)
Dressing Ingredients:
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 teaspoon chili powder or smoked paprika
- 1 teaspoon ground cumin
- Juice of 1 lime
- Salt and black pepper to taste
Mix-ins:
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 small jalapeño, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and about 30 minutes to chill in the refrigerator. So in total, you’re looking at around 45 minutes from start to finish. This makes it a quick and delicious side dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the bowtie pasta according to the package instructions until it’s al dente. Once cooked, drain it, and rinse with cold water to stop it from cooking further. Set the pasta aside to cool.
2. Char the Corn:
In a skillet over medium heat, warm up the olive oil. Add the corn kernels and cook them for about 5-7 minutes, stirring occasionally. You’ll want them to get slightly charred and caramelized for that delicious flavor. Once done, remove the skillet from heat and let the corn cool.
3. Make the Dressing:
In a large mixing bowl, mix together the mayonnaise, sour cream (or Mexican crema), lime juice, chili powder (or smoked paprika), ground cumin, salt, and pepper. Stir until everything is well combined and smooth to create a tasty dressing.
4. Combine Pasta and Corn:
Now, add the cooled bowtie pasta and the charred corn to the mixing bowl with the dressing. Toss everything together gently so that the pasta and corn are well coated in the dressing.
5. Add Mix-ins:
Next, fold in the jalapeño (if you’re using it), chopped cilantro, sliced green onions, and crumbled cotija cheese. This adds flavor, freshness, and a nice crunch!
6. Adjust the Seasoning:
Take a moment to taste your salad and see if it needs more salt, pepper, or lime juice. Adjust it to your liking!
7. Chill the Salad:
Cover the pasta salad and pop it in the refrigerator for at least 30 minutes. This chilling time helps all those wonderful flavors meld together beautifully.
8. Serve:
When you’re ready to serve, take the salad out of the fridge. This salad is best served cold or at room temperature. It’s the perfect side for barbecues, picnics, or any meal!
This Easy Mexican Street Corn Pasta Salad is a delightful blend of creamy, tangy, and smoky flavors. It’s sure to impress your family and friends—enjoy!
FAQ for Easy Mexican Street Corn Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While bowtie pasta (farfalle) works great, feel free to substitute it with other short pasta shapes like penne, fusilli, or rotini. Just ensure the pasta is cooked until al dente!
How Do I Make This Salad Vegan?
You can easily make this salad vegan by substituting the mayonnaise with a vegan mayo and the sour cream with non-dairy yogurt or additional vegan mayo. For cheese, opt for a vegan feta or simply omit it for a lighter version!
Can I Prepare This Salad in Advance?
Yes! This salad can be made a day in advance. Just store it in an airtight container in the refrigerator. It actually tastes even better after the flavors have melded together overnight!
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can lose some of its crunch over time, so stir well before serving. You might also want to add a splash of lime juice to freshen it up!
