Tired of the same old pasta salad? Craving something vibrant, flavorful, and surprisingly easy to make? Then get ready to spice up your life (and your dinner table) with this Mexican Street Corn Pasta Salad! This recipe takes all the deliciousness of elotes – that iconic Mexican street corn – and transforms it into a refreshing and satisfying pasta salad perfect for potlucks, barbecues, or a quick and healthy weeknight meal. It’s a delightful blend of sweet corn, creamy cotija cheese, zesty lime juice, and a touch of chili powder, making it a crowd-pleasing dish that’s both delicious and visually stunning. Get ready to experience a fiesta in every bite!
Ingredients:
This recipe easily serves 4-6 people. Feel free to adjust the quantities depending on your needs.
- 1 pound pasta (rotini, farfalle, or your favorite shape)
- 2 cups frozen corn kernels (or 2 ears of fresh corn, kernels removed)
- 1/2 cup crumbled cotija cheese (or feta cheese, for a milder flavor)
- 1/4 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed is best!)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup chopped cilantro
- Salt and freshly ground black pepper to taste
Instructions:
Let's get cooking! Follow these simple steps to create this delightful dish.
- Cook the Pasta: Boil the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool slightly.
- Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it completely before proceeding.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and pepper.
- Combine Everything: Add the cooked pasta, corn, and cilantro to the bowl with the dressing. Gently toss to coat everything evenly.
- Add the Cheese: Stir in the cotija cheese just before serving. This helps prevent it from becoming too soft or melting.
Tips for the Best Mexican Street Corn Pasta Salad:
- Fresh is Best: While frozen corn works well, using fresh corn on the cob significantly elevates the flavor.
- Lime is Key: Don't skimp on the lime juice! It provides the necessary acidity and brightness to balance the richness of the mayonnaise and the sweetness of the corn.
- Spice it Up: Adjust the amount of cayenne pepper to your preference. If you enjoy a spicier dish, feel free to add more.
- Make it Ahead: This pasta salad tastes even better the next day, so it's perfect for meal prepping! Store it in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add some veggies: Chopped bell peppers, red onion, or jalapeños would add extra flavor and texture.
- Protein Power: Grilled chicken, shrimp, or black beans would make this a more substantial meal.
- Avocado Love: Diced avocado adds creaminess and healthy fats. Add it just before serving to prevent browning.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 10-12g
- Fat: 15-20g
- Carbohydrates: 40-45g
- Fiber: 4-5g
This Mexican Street Corn Pasta Salad is a delicious and easy recipe perfect for any occasion. Its vibrant colors, fresh flavors, and satisfying texture make it a guaranteed crowd-pleaser. Enjoy!