This Easy Mexican Street Corn Pasta Salad is a fun twist on classic flavors! It’s packed with sweet corn, tangy lime, and a sprinkle of cheese that will have you coming back for more.
Every bite is a little party in your mouth! I love how simple it is to make; just cook the pasta, toss in the ingredients, and you’re ready to enjoy a delightful side dish in no time!
Key Ingredients & Substitutions
Pasta: Bow-tie pasta is perfect for holding onto the creamy dressing and bits of corn. You can substitute with any pasta shape you like, such as penne or rotini. Whole wheat pasta adds more fiber too!
Corn: Fresh corn gives a juicy crunch, but frozen corn works just as well and is always handy. If you’re using frozen, just make sure it’s thawed completely before adding it to the salad.
Cotija Cheese: This cheese adds a salty, crumbly texture that’s key to this dish. If you can’t find Cotija, feta makes a good alternative. Both contribute a nice creamy element to the salad.
Mayonnaise & Sour Cream: The combination adds creaminess. If you’re looking for a lighter version, Greek yogurt is a great substitute for sour cream. You can even use avocado for a dairy-free option!
Jalapeño Peppers: Adjust the heat to your taste. If you prefer less spice, use a bell pepper or just omit them. For more heat, keep the seeds or add more jalapeño!
How Do I Get the Best Flavor from My Corn?
Charred corn adds a fantastic depth of flavor. Here’s how to achieve that perfect char:
- Use a hot skillet and add some oil. This creates a nice sear.
- Spread the corn evenly in the skillet. Avoid overcrowding so that each piece can brown nicely.
- Allow it to sit for a bit before stirring. This helps develop those lovely toasted flavors!
Cook until lightly charred (about 5-7 minutes), then let cool before mixing it into your salad. Trust me, this step is worth it!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz bow-tie (farfalle) pasta
- 4 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, finely chopped (seeds removed for less heat)
- 1/2 cup chopped fresh cilantro
- 4 green onions, sliced
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
How Much Time Will You Need?
This tasty pasta dish will take about 15 minutes to prepare and another 30 minutes to chill in the refrigerator. So, in just under an hour, you’ll have a flavorful salad ready to serve—perfect for gatherings or a quick meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the bow-tie pasta according to the package instructions until it’s al dente (firm but not hard). Once done, drain the pasta and rinse it with cold water to stop the cooking process and keep it from sticking. Set it aside while you prepare the other ingredients.
2. Char the Corn:
In a skillet over medium-high heat, add your corn kernels. If you’re using fresh corn, let it cook until it’s lightly charred, which adds wonderful flavor! Stir occasionally for about 5 to 7 minutes until it’s cooked through. Once done, remove it from the heat and allow it to cool slightly.
3. Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Whisk all the ingredients together until your dressing is smooth and creamy.
4. Mix Everything Together:
Now, add the cooked pasta, cooled charred corn, chopped jalapeños, cilantro, sliced green onions, and crumbled Cotija cheese to the bowl with the dressing. Gently toss everything together until well mixed and each piece of pasta is coated in that delicious dressing.
5. Taste and Adjust:
Before chilling, take a moment to taste the salad. You might want to add a little more lime juice, salt, or chili powder depending on your flavor preferences. Don’t be shy—adjust it to make it just right for you!
6. Chill and Serve:
Place your pasta salad in the refrigerator for at least 30 minutes to let all those lovely flavors meld together. It can be served chilled or at room temperature, depending on your preference.
7. Garnish (Optional):
Just before serving, feel free to sprinkle some extra Cotija cheese, fresh cilantro, and a pinch of chili powder on top for an extra touch. Enjoy your delightful Mexican Street Corn Pasta Salad!
FAQ About Easy Mexican Street Corn Pasta Salad
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! Canned corn can work in a pinch. Just drain and rinse it well to remove excess sodium and then add it to the salad. Keep in mind that it won’t provide the same fresh taste as cooked fresh or frozen corn.
How Long Will This Pasta Salad Last in the Fridge?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but it’s best enjoyed within the first couple of days for optimal freshness!
Can I Make This Dish Spicy?
Yes! To amp up the heat, keep the seeds in the jalapeños or add extra chopped jalapeños or even a dash of hot sauce to the dressing. You could also include diced serrano peppers for more spice if you like it fiery!
What Can I Serve with This Pasta Salad?
This pasta salad pairs wonderfully with grilled meats, tacos, or as a standalone dish for a light meal. Consider serving it alongside some tortilla chips and salsa for a tasty Mexican-themed spread!
