Mexican Street Corn Pasta Salad

1. Cook the Pasta

In a large pot of salted boiling water, cook your pasta until it’s al dente. This ensures that the pasta remains firm and doesn’t turn mushy when combined with the other ingredients. Drain the pasta and rinse it under cold water to cool it down quickly.

2. Prepare the Salad Base

Once the pasta is cooled, transfer it to a large mixing bowl. Add the thawed corn, diced red bell pepper, finely chopped red onion, cilantro, and cotija cheese. This colorful mix forms the base of your salad and offers a variety of textures, from the crunchy veggies to the creamy cheese.

3. Make the Creamy Dressing

In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. The dressing should be smooth and well combined. This mixture will coat the pasta and veggies, infusing them with tangy, smoky flavors that make this salad so irresistible.

4. Toss Everything Together

Pour the dressing over the salad base and toss everything together until the pasta and veggies are evenly coated. If needed, add more salt and pepper to taste.

5. Chill and Serve

Pop the salad in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully, making every bite more flavorful. When ready to serve, garnish with extra cilantro and cotija cheese for that final touch.

Pro Tips for Making the Best Mexican Street Corn Pasta Salad

Use Fresh Ingredients for the Best Flavor

For the most vibrant flavors, use fresh lime juice and cilantro. Fresh lime juice brings brightness to the dish, while cilantro adds a zesty, fresh note that dried herbs simply can’t match.

Grill Your Corn for Extra Smoky Flavor

If you have a little extra time, grilling fresh corn before adding it to the salad elevates this dish. The charred bits add a smoky flavor that pairs perfectly with the creamy dressing and chili powder.

Make It Your Own

Feel free to customize this Mexican Street Corn Pasta Salad. Add some grilled chicken or shrimp for protein, or toss in avocado for a creamy, rich texture. You can even throw in some black beans or jalapeños for added crunch and spice.

Nutritional Information & Health Benefits

Not only is this salad loaded with flavor, but it’s also packed with healthy nutrients. Here’s why this Mexican Street Corn Pasta Salad is more than just a tasty side dish:

- Corn is a good source of fiber, which promotes digestive health.
- Pasta provides a steady source of energy from complex carbohydrates.
- Cilantro is loaded with antioxidants and helps reduce inflammation.

Cotija cheese is a rich source of calcium, which is essential for strong bones.

Here’s a closer look at the nutritional breakdown per serving:

Nutrition Details (Per Serving):

- Calories: 300

- Carbohydrates: 35g
- Protein: 8g
- Fat: 15g

- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 350mg

- Fiber: 3g
- Sugar: 3g
- Vitamin A: 15%

- Vitamin C: 20%
- Calcium: 10%
- Iron: 8%

FAQs About Mexican Street Corn Pasta Salad

How Long Does Mexican Street Corn Pasta Salad Last?

When stored in an airtight container in the refrigerator, this salad can last up to 3-4 days. Be sure to give it a good stir before serving, as the dressing may settle at the bottom.

Can I Make This Salad Vegan?

Yes! To make a vegan version, simply swap out the cotija cheese for a dairy-free cheese alternative and use vegan mayonnaise and sour cream. You’ll still get all the creamy, zesty goodness without any animal products.

What Can I Serve with Mexican Street Corn Pasta Salad?

This salad pairs well with grilled meats like chicken, steak, or shrimp. It also works great as a side dish at barbecues, potlucks, or family dinners. You can even serve it on its own as a light, satisfying meal.

Can I Use Fresh Corn Instead of Frozen?

Absolutely! If you have fresh corn on hand, feel free to use it. Just grill or boil the corn, then slice it off the cob and add it to the salad for an extra pop of flavor.