This vibrant pasta salad brings the flavors of Mexican street corn right to your table! It features sweet corn, creamy cheese, and zesty lime, all mixed with tender pasta.
Perfect for picnics or easy dinners, this dish is a crowd-pleaser. I love tossing it together in no time—it’s like eating outside at a fiesta, minus the sunburn!
Key Ingredients & Substitutions
Rotini Pasta: This spiral shape holds onto the creamy dressing nicely. If you’re out of rotini, you can use any other pasta like fusilli, farfalle, or even penne!
Corn: Fresh corn is best for that sweet, crunchy bite. If using frozen corn, make sure to thaw and drain it well. You could also use canned corn if that’s what you have, but drain it properly for the best texture.
Cotija Cheese: This crumbly cheese adds a lot of flavor. If you can’t find cotija, feta cheese makes a good substitute. It’s slightly tangier, but delicious nonetheless!
Cilantro: Fresh cilantro gives a burst of freshness, but if you’re not a fan, feel free to use parsley or omit it altogether.
How Do You Get the Perfectly Charred Corn?
Getting that smoky, charred flavor in the corn is key for this dish. Whether you use fresh or frozen corn, here’s how:
- For fresh corn, grill it on medium-high heat for about 5-7 minutes, turning occasionally until charred.
- If using frozen corn, sauté it in a skillet with a splash of oil on medium-high heat for a few minutes until it gets a nice color.
- Don’t rush this step! The char adds flavor that takes your salad to the next level.
By paying attention to these key ingredients and techniques, you’ll create a Mexican street corn pasta salad that stands out at any gathering!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
- 12 ounces rotini pasta
- 3 cups fresh or frozen corn kernels (if frozen, thaw and drain)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- 1 clove garlic, minced
- 1 lime, juiced
- 1 tsp chili powder, plus extra for garnish
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious pasta salad takes about 20 minutes to prepare and assemble. If you let it chill for about 30 minutes in the fridge before serving, those flavors will deepen even more, making it extra tasty!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water and add the rotini pasta. Cook it according to the package instructions until it’s al dente—soft but still firm to the bite. Once done, drain the pasta and rinse it under cold water. This helps to cool it down quickly and stops the cooking process. Set the pasta aside in a large bowl.
2. Prepare the Corn:
If you’re using fresh corn, hit a skillet or grill over medium-high heat and sauté the kernels for about 5-7 minutes until they get a nice char. If you’re using thawed frozen corn, you can lightly sauté it in a pan for just a few minutes to enhance its flavor or skip this step for convenience. Let it cool slightly before mixing it in.
3. Make the Dressing:
In a separate large bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. This dressing is creamy and zesty—perfect for coating your salad!
4. Combine Everything:
Now, add the cooled pasta, charred corn, sliced green onions, and half of the chopped cilantro into the bowl with the dressing. Toss everything gently until the pasta is well coated with the dressing and all ingredients are mixed evenly.
5. Add the Cheese:
Gently fold in the crumbled cotija cheese, being careful not to break it up too much. Save a little cheese for topping later.
6. Serve and Garnish:
Transfer your colorful pasta salad to a serving bowl. Garnish with the reserved cotija cheese, the leftover cilantro, and a sprinkle of chili powder for an extra kick and pop of color.
7. Enjoy:
This salad can be served right away, but I recommend chilling it in the fridge for about 30 minutes first. It enhances all those fresh flavors! Enjoy your delightful Mexican street corn pasta salad as a side or a light main dish!
Frequently Asked Questions (FAQ)
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute the rotini pasta with gluten-free pasta. Just make sure to follow the cooking instructions on the package to achieve the perfect texture.
How Do I Store Leftovers?
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. Before serving, give it a good stir, and you might want to add a splash of lime juice or a bit more mayo to refresh the flavors.
Can I Prepare This Salad in Advance?
Yes, you can make this salad a day ahead! Just mix all the ingredients (except for the cheese garnish) and refrigerate. Add the cotija cheese just before serving to keep it fresh and crumbly!
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta works as a great substitute! It has a similar crumbly texture and tangy flavor that complements the other ingredients nicely.