Mexican Street Corn Pasta Salad

$- 8 oz. elbow macaroni or fusilli pasta - 2 cups fresh corn kernels - 1 red bell pepper, diced - ½ red onion, finely chopped - 1 jalapeño, seeded and minced - ⅓ cup cilantro, chopped - ½ cup crumbled Cotija cheese - ¼ cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste When I create this Mexican street corn pasta salad, I focus on fresh and tasty ingredients. The pasta is key. I like elbow macaroni or fusilli. Both hold the dressing well. Fresh corn kernels bring that sweet crunch. You can use about three ears of corn for two cups. If you want a smoky flavor, grill the corn first. The red bell pepper adds color and sweetness. The red onion gives a zesty bite, while the jalapeño adds heat. If you prefer less spice, remove the seeds. Cilantro adds a burst of freshness. It’s a classic in Mexican dishes. Cotija cheese gives a salty creaminess that pairs well with the other ingredients. For the dressing, I use mayonnaise, lime juice, and chili powder. This mix creates a creamy and zesty coating. Don’t forget salt and pepper! These bring all the flavors together. With these ingredients, you can make a bright, colorful, and tasty salad. Enjoy the blend of flavors and textures in every bite! {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add 8 oz. of elbow macaroni or fusilli pasta. Cook it until it is al dente, which means it is firm but not hard. This usually takes about 8 to 10 minutes. After cooking, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta quickly. You can use fresh corn for a great taste. If you choose fresh corn, grill 3 ears of corn for more flavor. Brush the corn with olive oil and sprinkle salt. Grill it until charred, about 10 minutes. Once it cools, cut the kernels off the cob. If fresh corn isn't an option, use frozen corn. Simply sauté 2 cups of it in a skillet over medium heat until warmed through. In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño, and chopped cilantro. This mix brings together bright colors and flavors. In a separate small bowl, whisk together ¼ cup of mayonnaise, 2 tablespoons of lime juice, 1 teaspoon of chili powder, and some salt and pepper. Pour this dressing over the pasta mix. Toss everything gently to coat each ingredient evenly. Next, gently fold in ½ cup of crumbled Cotija cheese. Save some cheese for garnish. Cover the salad and chill it in the fridge for at least 30 minutes. This lets the flavors marry together nicely. When you’re ready to serve, sprinkle the reserved cheese on top for a delicious finish. To make a great dressing, start with the basics. Use mayonnaise, lime juice, chili powder, salt, and pepper. Whisk these together until smooth. If you want it tangier, add more lime juice. For a creamier texture, increase the mayonnaise. If mayo is not your thing, try Greek yogurt or avocado. These options still give you a creamy feel but with fewer calories. When serving, choose a colorful bowl. It makes the salad pop! Sprinkle extra Cotija cheese on top. This adds a nice touch. You can also add more cilantro for a fresh look. Lime wedges on the side not only look great but add extra flavor. For a fun twist, serve in small cups at parties. Grilling fresh corn gives it a smoky flavor. Brush it lightly with olive oil and sprinkle with salt. Grill it for about 10 minutes, turning often until charred. You can also boil it if you prefer. When picking corn, look for bright green husks and plump kernels. Avoid corn with dry or brown husks. Fresh corn is best in late summer and early fall, but you can find good options year-round. Pro Tips Use Fresh Corn: Grilling fresh corn adds a smoky flavor that enhances the dish. If fresh corn isn't available, sauté frozen corn for a quick alternative. Customize the Heat: Adjust the amount of jalapeño based on your spice preference. For a milder dish, you can omit the seeds or use less jalapeño. Chill for Flavor: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld and develop. Presentation Matters: Serve in a vibrant bowl and garnish with extra Cotija cheese and cilantro to make the dish visually appealing. {{image_2}} You can easily change some ingredients in this pasta salad. If you can't find Cotija cheese, try feta or queso fresco. Both have a nice, salty taste. For some extra protein, add cooked chicken, shrimp, or black beans. They make the salad filling and tasty. Herbs and spices can change this dish. Instead of cilantro, use parsley or green onions for a fresh twist. You might also want to try different spices. Smoked paprika can add depth, while cumin gives a warm flavor. If you like a kick, think about adding peppers. Use serrano or habanero for more heat. You can also add crushed red pepper flakes for a spicy touch. Each change can make the salad unique and fun! To keep your Mexican Street Corn Pasta Salad fresh, use airtight containers. Glass or plastic containers with tight lids work well. They keep out air and moisture, which can spoil the salad. Store the salad in the fridge for up to three days. If you notice any odd smells or colors, it’s best to toss it. Yes, you can freeze the salad, but it may change the texture. The pasta might become mushy after thawing. If you decide to freeze it, use a freezer-safe container. Make sure to leave some space for the salad to expand. When you want to eat it, move the salad to the fridge overnight to defrost. After thawing, stir it gently, and add fresh herbs or cheese if needed to brighten the flavors. You can serve this salad with many tasty sides. Here are some great ideas: - Grilled chicken or shrimp for extra protein - Black bean tacos for a fun twist - A fresh green salad with lime vinaigrette - Tortilla chips with salsa or guacamole These sides match well with the flavors of the salad. They add variety and color to your meal. Yes, you can make this salad ahead of time! It tastes better after chilling. To prepare in advance: - Mix all ingredients but cheese and dressing. - Store it in an airtight container. - Add dressing and cheese just before serving. This way, the salad stays fresh and the flavors blend nicely. You can make this salad gluten-free easily. Instead of regular pasta, use gluten-free elbow macaroni or fusilli. Look for brands made with brown rice or quinoa. Always check labels to ensure they are gluten-free. This salad can last for about 3 days in the fridge. Store it in an airtight container. Check for signs of spoilage before eating. If it smells off or looks slimy, it’s best to discard it. Enjoy your salad within this time for the best taste! In this blog post, we explored how to make a tasty Mexican Street Corn Pasta Salad. We covered ingredients, cooking tips, and ways to add your own twist. You learned how to store leftovers and keep the salad fresh. Remember, feel free to mix in your favorite flavors! Whether you’re serving it at a gathering or enjoying it at home, this salad is sure to impress. Happy cooking!$

Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad inspired by Mexican street corn, featuring fresh ingredients and a creamy dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

8 oz elbow macaroni or fusilli pasta
2 cups fresh corn kernels
1 whole red bell pepper, diced
0.5 whole red onion, finely chopped
1 whole jalapeño, seeded and minced
0.33 cup cilantro, chopped
0.5 cup crumbled Cotija cheese
0.25 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
to taste salt and pepper

Instructions

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
If using fresh corn, grill the corn on the cob for added flavor. Brush with olive oil, season with salt, and grill until charred, about 10 minutes. Once cooled, cut the kernels off the cob. If using frozen corn, sauté in a skillet over medium heat until warmed through.
In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro.
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly. Adjust seasoning with additional salt and pepper if needed.
Gently fold in the crumbled Cotija cheese, reserving some for garnish.
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Notes

Serve in a colorful bowl and garnish with extra Cotija cheese and cilantro. Lime wedges add a nice touch.

Keyword corn, Mexican, pasta salad, vegetarian