This Easy Mexican Street Corn Pasta Salad is fun and tasty! It combines pasta with sweet corn, fresh veggies, and zesty dressing, making it a delightful dish that’s perfect for summer gatherings.
Honestly, who can resist that burst of flavor? I love how easy it is to whip up and that it’s great as a side or a main dish. Plus, it looks so colorful on the table! 🌽🍝
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for this salad because its twists catch all the delicious dressing! If you need a gluten-free option, you can substitute with corn or chickpea pasta, which works well too.
Corn: Fresh corn is amazing, especially when grilled for that smoky flavor. If it’s not in season, canned corn is a great alternative. Just make sure to drain it well before use.
Red Onion: Red onion gives a nice bite to the salad. If you prefer a milder flavor, you can use green onions or shallots. Both add a fresh twist!
Cilantro: While I adore cilantro, some find its flavor too strong. If that’s the case, parsley works perfectly as a substitute, giving a fresh green touch without the strong taste.
Queso Fresco or Feta: Queso fresco is traditional, but if you can’t find it, feta is a tasty alternative. You can also use goat cheese for a creamier texture.
Lime Juice: Fresh lime juice lifts all the flavors! If you’re out, lemon juice can serve as a good substitute, though the flavor will be a bit different.
How Do I Get My Pasta Salad to Have the Best Flavor?
To ensure your pasta salad is bursting with flavor, it’s important to let it chill in the refrigerator for at least 30 minutes. This allows the dressing to soak into the pasta and the veggies.
- Make sure you cool the pasta under cold water right after cooking. This stops the cooking process and gives the right texture.
- Be generous with the seasoning! Taste your salad before serving. Don’t be afraid to add a pinch more salt or chili powder if it needs a little boost.
- For the dressing, whisk it until smooth, which helps it coat the pasta evenly. Mix it well again right before adding it to the salad to ensure it’s nice and creamy.
How to Make Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rotini pasta
- 1 cup corn (fresh, grilled, or canned)
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled queso fresco or feta cheese
Dressing Ingredients:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Garnish:
- Additional queso fresco for garnish
- Paprika or extra chili powder for seasoning
How Much Time Will You Need?
This delightful pasta salad will take about 15 minutes to prepare and an additional 30 minutes to chill in the refrigerator. So, in total, you can expect around 45 minutes from start to finish, but most of that time is hands-off while it chills!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package instructions. Once it’s al dente, drain the pasta and rinse it under cold water to cool down quickly. Set the cooled pasta aside for later.
2. Combine the Main Ingredients:
In a large mixing bowl, combine the cooled pasta with the corn, finely chopped red onion, and chopped cilantro. Gently toss everything together until it’s evenly mixed and colorful.
3. Make the Dressing:
In a separate small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper. Whisk these ingredients until the dressing is smooth and creamy.
4. Combine Everything:
Pour the dressing over the pasta mixture and toss everything thoroughly to ensure all the ingredients are nicely coated in the creamy dressing.
5. Add the Cheese:
Gently fold in the crumbled queso fresco, saving a little bit for topping later if you like. Be careful not to break the cheese too much; you want to keep some nice chunks!
6. Taste and Adjust:
Now it’s time to taste your salad! Adjust the seasoning by adding more salt or a sprinkle of chili powder, depending on your flavor preference.
7. Chill Out:
Cover the pasta salad and place it in the refrigerator for at least 30 minutes. This chilling time helps the flavors meld together beautifully.
8. Serve and Enjoy:
When you’re ready to serve, garnish your delicious pasta salad with the reserved queso fresco and a sprinkle of paprika or extra chili powder for that extra pop! Enjoy this refreshing dish at a picnic, potluck, or just for a tasty meal at home!
Can I Use Different Types of Pasta?
Absolutely! While rotini pasta works great for this recipe, you can substitute it with other shapes like penne, fusilli, or even farfalle. Just ensure to cook the pasta according to package instructions for the best texture!
What If I Don’t Have Queso Fresco?
No problem at all! Feta cheese is a fantastic substitute and adds a similar tangy flavor. If you want a creamier option, consider using goat cheese or even a shredded Mexican cheese blend. Just crumble or sprinkle it in as you would with queso fresco!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, replace the mayonnaise with a vegan mayo and use a dairy-free sour cream alternative. For the cheese, opt for a vegan feta or simply leave it out. The salad will still have amazing flavors!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together, making it even tastier the next day. If it seems dry after refrigerating, you can stir in a little extra sour cream or mayo before serving.
