Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a fresh, vibrant, and creamy dish that combines the smoky flavors of grilled corn with tender rotini pasta and a tangy, creamy dressing. It’s inspired by the flavors of Mexican street corn, or “elote,” and is perfect for picnics, barbecues, or as a side dish to any Mexican-inspired meal. The addition of cilantro, green onion, cotija cheese, and a hint of chipotle chili pepper makes it irresistibly flavorful.

Why Mexican Street Corn Pasta Salad is So Irresistible

This pasta salad is irresistible because it combines the rich, creamy texture of mayonnaise and sour cream with the smoky, charred flavor of grilled corn. The tang of lime and the heat from the chipotle chili pepper elevate the flavors, while the fresh cilantro and green onions add a burst of brightness. It’s an easy, flavorful dish that works well as a side dish or a light meal.

Mexican Street Corn Pasta Salad Recipe

Ingredients:

• For the Salad:
  • 1 pound rotini pasta
  • 6 ears of corn (husks removed)
  • 1 cup roughly chopped cilantro
  • 3/4 cup chopped green onion
  • 1 cup grated cotija cheese
  • 1 cup regular mayonnaise
  • 1/2 cup sour cream
  • Zest and juice of one lime
  • 1 garlic clove, minced
  • 1-2 dashes of chipotle chili pepper
  • Salt and pepper to taste

Step-by-Step Guide to Making Mexican Street Corn Pasta Salad

1. Cook the Pasta
   Cook the rotini pasta according to the package instructions. Drain thoroughly, then place the pasta in a large bowl and set it aside to cool.
2. Grill the Corn
   Preheat the grill to medium-high heat. Once the grill is nice and hot, place the corn directly on the grates.
   Cook the corn for 3-4 minutes on each side, or until the corn begins to char and develop a smoky flavor.
   Once all sides are slightly charred, remove the corn from the grill and set it aside to cool.
3. Remove the Corn Kernels
   Stand the corn upright on a cutting board and carefully slice off the kernels using a sharp knife.
   Alternatively, place a small bowl upside down inside a larger mixing bowl. Hold the corn on top of the inverted bowl and carefully run the knife down the side to remove the kernels.
   Reserve about 3/4 cup of the kernels for garnish, and place the remaining kernels in the large bowl along with the cooked pasta.
4. Prepare the Dressing
   In a medium bowl, mix together the grated cotija cheese, mayonnaise, sour cream, lime zest and juice, minced garlic, and 1-2 dashes of chipotle chili pepper. Stir until everything is well combined.
   Taste the dressing and season with a pinch of salt and pepper to your liking.
5. Assemble the Salad
   Pour the dressing into the bowl with the pasta and corn mixture. Toss everything to coat evenly, ensuring the pasta and corn are well covered in the creamy dressing.
   Transfer the pasta salad to a serving bowl.
6. Garnish and Serve
   Top the pasta salad with the reserved corn kernels, and sprinkle with the remaining cilantro and chopped green onion.
   Refrigerate until ready to serve, allowing the flavors to meld together.

Key Ingredients for Perfect Mexican Street Corn Pasta Salad

• Rotini Pasta: The spiral shape of rotini pasta is perfect for holding the creamy dressing, making each bite flavorful. Feel free to use any pasta shape you prefer, such as fusilli or penne.
• Corn: Grilled corn adds a smoky, charred flavor that’s the star of this dish. Fresh corn is ideal, but you can also use frozen corn if needed.
• Cotija Cheese: This crumbly, salty cheese adds an authentic flavor to the dish. If you can’t find cotija, you can substitute with feta cheese for a similar taste.
• Chipotle Chili Pepper: Chipotle chili pepper adds a subtle smoky heat that perfectly complements the sweetness of the corn. You can adjust the amount based on your spice preference.
• Fresh Herbs: Cilantro and green onions brighten up the dish and add a burst of freshness.

Exploring Variations for Your Mexican Street Corn Pasta Salad

• Add More Veggies: Feel free to add more vegetables like diced bell peppers, jalapeños, or avocado for extra texture and flavor.
• Make It Spicy: If you like more heat, increase the amount of chipotle chili pepper or add some chopped jalapeños.
• Vegan Version: To make this salad vegan, substitute the mayonnaise and sour cream with plant-based alternatives, and skip the cotija cheese or use a vegan cheese alternative.

Tips for Perfect Mexican Street Corn Pasta Salad Every Time

• Grill the Corn Well: Make sure to grill the corn until it’s nicely charred for the best smoky flavor. Be patient and let it develop a bit of a char on each side.
• Let It Chill: Allowing the pasta salad to chill for at least 30 minutes before serving helps the flavors to develop and intensify.
• Don’t Overcook the Pasta: Cook the pasta just until al dente to avoid it becoming mushy once combined with the dressing.

Nutritional Information for Health-Conscious Eaters

Here’s the approximate nutritional breakdown for each serving of Mexican Street Corn Pasta Salad (based on 4 servings):

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 45g
• Protein: 8g
• Fiber: 5g

For a lighter version, reduce the amount of mayonnaise and sour cream, or use a lighter dressing alternative.

Storing and Reheating Your Mexican Street Corn Pasta Salad

To Store: Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days.
To Reheat: This salad is best served cold, so no reheating is necessary. Just give it a good stir before serving.

Serving Suggestions for Mexican Street Corn Pasta Salad

This salad pairs wonderfully with grilled meats, such as chicken or steak, and is perfect for barbecues, picnics, or potlucks. Serve it alongside tacos, fajitas, or a fresh green salad for a well-rounded meal.

Essential Cooking Tools and Equipment

For this recipe, you’ll need:

• Large pot for cooking the pasta
• Grill for cooking the corn
• Large mixing bowl for combining the salad ingredients
• Knife and cutting board for chopping the veggies
• Measuring spoons for the spices and hot sauce

Frequently Asked Questions

Can I use frozen corn?
Yes, you can use frozen corn. Simply thaw it before adding it to the salad.

Can I make this ahead of time?
Yes, this pasta salad can be made up to 1 day in advance. Just store it in the refrigerator until you’re ready to serve.

Can I use a different type of cheese?
If you can’t find cotija cheese, you can substitute with feta cheese or Parmesan for a similar texture and flavor.

Quick and Easy Mexican Street Corn Pasta Salad Recipe

Ingredients:

• 1 lb rotini pasta
• 2 cups corn kernels
• 1/2 cup mayonnaise
• 1/2 cup sour cream

Instructions:

1. Cook the pasta and corn.
2. Mix the dressing with the pasta and veggies.
3. Serve chilled with fresh cilantro.

Key Takeaways

Mexican Street Corn Pasta Salad is a fun and flavorful twist on a classic pasta salad. With the smoky corn, creamy dressing, and fresh herbs, it’s a dish that’s sure to please at any gathering or as a side for a family dinner.

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