Are you ready to elevate your summer gatherings with a refreshing dish that’s packed with flavor? This Mexican street corn pasta salad combines the beloved taste of elote with pasta, making it a unique and satisfying side or main course. With sweet corn, creamy dressing, and a hint of lime, this salad is sure to impress your guests and become a staple at your cookouts. Let’s dive into this delightful recipe!
Ingredients
– 8 oz rotini pasta
– 2 cups sweet corn (fresh or canned)
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, diced
– 1/2 cup cilantro, chopped
– 1/2 cup Cotija cheese, crumbled
– 1/4 cup mayonnaise
– 1/4 cup Greek yogurt
– 2 tbsp lime juice
– 1 tsp chili powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is about 15 minutes, and the cooking time for the pasta is around 10 minutes.
Nutritional Value
Per serving (1 cup): Calories: 250, Protein: 8g, Carbohydrates: 30g, Fat: 12g, Fiber: 3g. This nutritional information is based on a serving size of one cup.
Step-by-Step Cooking Process
1. Cook the rotini pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta and sweet corn.
3. Add the cherry tomatoes and diced red onion to the mixture.
4. In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper.
5. Pour the dressing over the pasta and corn mixture and stir to combine evenly.
6. Gently fold in the chopped cilantro and Cotija cheese.
7. Taste and adjust seasoning if necessary, adding more lime juice or salt to taste.
8. Refrigerate for at least 30 minutes to let the flavors meld.
9. Serve chilled or at room temperature.
10. Garnish with additional cilantro and Cotija cheese if desired.
Alternative Ingredients
You can substitute Greek yogurt with sour cream for a creamier texture. Other cheese options include feta or shredded cheddar. For a lighter version, use low-fat mayonnaise.
Serving and Pairings
This Mexican street corn pasta salad pairs wonderfully with grilled chicken, fish tacos, or barbecued ribs. Serve it at picnics or potlucks for a refreshing touch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold, so there’s no need to reheat. It can be frozen, but the texture may change upon thawing.
Cooking Mistakes
– Overcooking the pasta can make it mushy.
– Not rinsing the pasta can lead to clumping.
– Skipping the chilling step can lessen flavor development.
– Using too much dressing can make the dish soggy.
– Not seasoning well can lead to blandness.
Helpful Tips
– Use fresh corn for the best flavor.
– Adjust the spice level by adding jalapeños.
– Make it ahead of time for easier meal prep.
– Store dressing separately if making in advance.
FAQs
Can I make this salad vegan?
Yes, you can make this salad vegan by using plant-based mayonnaise and omitting the cheese or using a vegan cheese alternative.
How can I add protein to this dish?
You can add grilled chicken, black beans, or chickpeas to increase the protein content of the salad.
Is it possible to use frozen corn?
Absolutely! Just thaw and drain the frozen corn before adding it to the salad for a quick and easy option.
Can I use a different type of pasta?
Yes, feel free to use any pasta shape you prefer, such as penne or fusilli, based on your preference.
How long does this salad last in the fridge?
The salad can last up to 3 days in the refrigerator, but it’s best enjoyed within the first two days for optimal freshness.
Conclusion
This Mexican street corn pasta salad recipe is a flavorful and colorful dish that brings the essence of street food to your table. With its easy preparation and vibrant ingredients, it’s perfect for any gathering. Enjoy the deliciousness and make your next meal unforgettable!
Mexican Street Corn Pasta Salad
Ingredients
- 8 oz rotini pasta
- 2 cups sweet corn fresh or canned
- 1 cup cherry tomatoes halved
- 1/2 cup red onion diced
- 1/2 cup cilantro chopped
- 1/2 cup Cotija cheese crumbled
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta and sweet corn.
- Add the cherry tomatoes and diced red onion to the mixture.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta and corn mixture and stir to combine evenly.
- Gently fold in the chopped cilantro and Cotija cheese.
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled or at room temperature.
- Garnish with additional cilantro and Cotija cheese if desired.
