A Fiesta in a Bowl: Mexican Street Corn Pasta Salad

Name: A Fiesta in a Bowl: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb elbow macaroni or rotini pasta; 2 cup red onion, diced; 1 teaspoon chili powder; 2 teaspoon cumin; 2 teaspoon salt (or to taste); 4 teaspoon black pepper; 2 cup cotija cheese, crumbled; 2 cup shredded cheddar cheese; 1 cup diced cucumber (optional); 1 tablespoon fresh lime juice; 4 cup fresh cilantro, chopped; 1 cup Mexican crema or sour cream; 4 cup mayonnaise

November 26, 2024

Recipes

This Mexican Street Corn Pasta Salad from iwuvcooking.com is a vibrant and flavorful twist on traditional pasta salad. The combination of charred corn, creamy dressing, and bold seasonings makes it a standout side dish for barbecues, potlucks, or casual dinners. The addition of lime, cilantro, and cotija cheese brings the essence of Mexican street corn into every bite!

Why You’ll Love This Pasta Salad

Flavor Fiesta: This salad bursts with the flavors of Mexican street corn, including charred corn, tangy lime, spicy jalapeño (optional), and savory cotija cheese.
Crowd-Pleaser: It’s a perfect side dish for potlucks, picnics, and barbecues, and it’s sure to be a hit with everyone.
Easy to Make: This recipe is simple to follow and comes together quickly, making it a great option for busy weeknights.
Versatile: Customize the salad by adding your favorite vegetables, proteins, or a sprinkle of chili powder for extra heat.

Mexican Street Corn Pasta Salad Recipe

Ingredients:

1 lb elbow macaroni or rotini pasta
2 cups cooked corn kernels (fresh, frozen, or canned)
2 tablespoons unsalted butter
1/2 cup red onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup cotija cheese, crumbled
1/2 cup shredded cheddar cheese
1 cup diced cucumber (optional)
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
1-2 fresh jalapeños, thinly sliced (optional)
1 cup Mexican crema or sour cream
1/4 cup mayonnaise

Instructions:

Cook the Pasta: Cook the pasta according to package directions. Drain and rinse with cold water to cool.
Prepare the Corn: In a large skillet, melt the butter over medium heat. Add the corn kernels and sauté for 5-7 minutes, or until slightly charred. Add the red onion and garlic, cooking for 2-3 minutes until softened. Stir in the chili powder, cumin, salt, and pepper. Remove from heat and let it cool.
Make the Dressing: In a small bowl, whisk together the Mexican crema (or sour cream), mayonnaise, lime juice, and half of the chopped cilantro.
Assemble the Salad: In a large bowl, combine the cooled pasta, corn mixture, cucumber, and both cheeses. Pour the dressing over the top and toss to coat.
Garnish and Serve: Garnish with the remaining cilantro, jalapeños (if using), and extra cotija cheese. Serve chilled or at room temperature.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 6-8

Tips for Pasta Salad Perfection

Corn Options: Use fresh, frozen, or canned corn kernels for this recipe.
Charring the Corn: Charring the corn adds a delicious smoky flavor to the salad.
Dressing Consistency: Adjust the amount of crema or sour cream to achieve your desired dressing consistency.
Spice Level: Add more or fewer jalapeños to control the heat level.
Make Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Enjoy this flavorful and festive Mexican Street Corn Pasta Salad!