This Mexican Street Corn Pasta Salad is a vibrant and delicious dish that combines the flavors of roasted corn, creamy dressings, and a hint of spice from jalapeños. Perfect for summer barbecues, potlucks, or casual family dinners, this salad is not only easy to prepare but also offers a delightful blend of textures and tastes. The combination of Cotija and cheddar cheeses adds richness, while the fresh cilantro brings a burst of freshness. It’s sure to be a crowd-pleaser at any gathering!

Why You’ll Love This Recipe

• Quick to Prepare: This salad comes together in just 23 minutes, making it perfect for busy days.
• Bursting with Flavor: The combination of roasted corn, creamy dressing, and spices creates an explosion of taste in every bite.
• Versatile Dish: Serve it as a side dish or enjoy it as a light meal on its own.
• Crowd-Pleasing: With its colorful ingredients and vibrant flavors, this dish is sure to impress guests at your next event.
• Customizable: Feel free to adjust the spice level or add more veggies based on your preferences.

Tools and Preparation

To make your cooking experience smooth, gather these essential tools before you start making your Mexican Street Corn Pasta Salad.

Essential Tools and Equipment

• Large pot
• Colander
• Large mixing bowl
• Whisk
• Measuring cups
• Cutting board
• Chef’s knife

Importance of Each Tool

• Large Pot: Ideal for boiling the pasta efficiently without overflow.
• Colander: Great for draining pasta while ensuring you don’t lose any precious ingredients.
• Mixing Bowl: Provides ample space to combine all the ingredients thoroughly.
• Whisk: Essential for blending the dressing smoothly.

Ingredients

This Mexican Street Corn Pasta Salad is loaded with roasted corn, Cotija and cheddar, creamy dressing and jalapeños for a kick of heat.

For the Pasta Salad

• 1 pound trotolle pasta
• 6 ears roasted corn
• 1/2 cup red onion (diced)
• 1/2 cup jalapeño pepper (diced)
• 3/4 cup finely shredded cheddar cheese (divided)
• 3/4 cup finely shredded Cotija cheese (divided)

For the Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 lime (juiced)
• 1-2 teaspoons Tajín

For Garnish

• Freshly snipped cilantro
• Tajín

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How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Boil the pasta according to the package instructions in a large pot of salted water. Drain well and rinse with cold water. Place the cooled pasta in a large bowl.

Step 2: Prepare the Corn

Cut the corn off each cob. Add the freshly roasted corn to the bowl with pasta.

Step 3: Add Vegetables and Cheese

Add diced red onion and jalapeño pepper into the bowl. Then mix in 1/2 cup each of cheddar and Cotija cheese.

Step 4: Make the Dressing

In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, and Tajín (start with 1 teaspoon). Pour this mixture over the pasta salad ingredients and mix until well combined.

Step 5: Garnish and Chill

Top your salad with remaining cheeses, extra Tajín, and freshly snipped cilantro. Cover it up and chill until serving time.

How to Serve Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a versatile dish that can complement various meals. Its vibrant flavors and creamy texture make it a delightful addition to any table.

As a Standalone Dish

• Perfect for picnics: This salad is refreshing and easy to transport, making it an ideal choice for outdoor gatherings.
• Great for potlucks: Its unique taste will impress your friends and family, ensuring it’s the star of the buffet.

With Grilled Meats

• Pairs well with chicken: The creamy dressing complements grilled chicken beautifully, enhancing the overall flavor.
• Excellent alongside steak: The hearty nature of steak contrasts nicely with the lightness of the salad.

At Summer Barbecues

• A must-have side: This pasta salad adds color and flavor to any barbecue spread, balancing out rich meats.
• Accompanies tacos perfectly: The Mexican flair in this dish makes it a great partner for any taco night.

How to Perfect Mexican Street Corn Pasta Salad

To achieve the best flavor and texture in your Mexican Street Corn Pasta Salad, follow these tips for perfection.

• Use fresh corn: Freshly roasted corn enhances the sweetness and texture of the salad. If possible, grill or roast your corn on the cob for a smoky flavor.
• Adjust spice levels: Customize heat by varying jalapeño amounts or using milder peppers if desired. Always taste as you go!
• Chill before serving: Allowing the salad to sit in the fridge enhances flavors as they meld together. Aim for at least 30 minutes before serving.
• Experiment with herbs: Fresh cilantro adds brightness. Consider adding other herbs like parsley or green onions for variation.
• Add more cheese: For extra creaminess, consider increasing the amount of Cotija or cheddar cheese mixed in.
• Serve with lime wedges: A squeeze of fresh lime juice just before eating can brighten up all the flavors in the salad.

Best Side Dishes for Mexican Street Corn Pasta Salad

Complement your Mexican Street Corn Pasta Salad with these fantastic side dishes that will elevate your meal experience.

1. Grilled Veggies: Seasonal vegetables like zucchini, bell peppers, and asparagus make a colorful and healthy side when grilled.
2. Black Bean Tacos: These protein-packed tacos are easy to prepare and provide a hearty option alongside your pasta salad.
3. Avocado Salsa: Fresh avocado salsa adds creaminess and bright flavors that pair well with the pasta salad’s richness.
4. Chips and Guacamole: This classic duo offers crunch and creaminess, perfect for snacking before or after enjoying your salad.
5. Cornbread Muffins: Sweet cornbread muffins can complement the flavors of the pasta salad while adding a comforting touch to your meal.
6. Fruit Salad: A refreshing fruit salad provides natural sweetness that balances out savory dishes beautifully.

Common Mistakes to Avoid

When preparing Mexican Street Corn Pasta Salad, a few common pitfalls can affect the dish’s overall flavor and texture. Here are some mistakes to watch out for:

• Overcooking the pasta: Cooking the trotolle pasta for too long can result in a mushy texture. Always follow the package instructions and taste-test for al dente.

• Neglecting to cool the pasta: If you skip rinsing the pasta in cold water after boiling, it can continue to cook and become gummy. Rinse immediately to stop the cooking process.

• Using stale spices: Freshness matters when it comes to spices like Tajín. Ensure your spices are not expired to maintain optimal flavor.

• Skipping the chilling time: Serving the salad immediately can lead to a less cohesive flavor. Allowing it to chill enhances the taste as all ingredients meld together.

• Not balancing flavors: Too much mayo or sour cream can overpower other ingredients. Start with less and adjust according to taste for a well-rounded flavor profile.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Mexican Street Corn Pasta Salad in an airtight container.
• It will stay fresh for up to 3-5 days in the refrigerator.
• Always keep it chilled until serving.

Freezing Mexican Street Corn Pasta Salad

• Freezing is not recommended due to the creamy dressing, which may separate upon thawing.
• If necessary, freeze components separately (pasta, corn, veggies) and mix them fresh later.
• Use freezer-safe containers if you choose to freeze any parts.

Reheating Mexican Street Corn Pasta Salad

• Oven: Preheat your oven to 350°F (175°C), place in an oven-safe dish and cover with foil. Heat until warm.

• Microwave: Place in a microwave-safe bowl and cover. Heat in 30-second intervals, stirring between each, until heated through.

• Stovetop: Transfer the salad to a skillet over low heat. Stir frequently until warmed through, being careful not to overheat.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Pasta Salad.

How do I make Mexican Street Corn Pasta Salad spicier?

You can add more diced jalapeños or include diced serrano peppers for extra heat. Adjust according to your spice tolerance.

Can I make this salad ahead of time?

Yes! This salad is perfect for meal prep. Make it up to a day in advance and store it in the refrigerator for enhanced flavors.

What can I substitute for Cotija cheese?

Feta cheese is a great alternative if Cotija is unavailable. It offers a similar crumbly texture and salty flavor.

How do I customize my Mexican Street Corn Pasta Salad?

Feel free to add black beans, avocado, or diced bell peppers for added nutrition and flavor variation!

Final Thoughts

Mexican Street Corn Pasta Salad is a delightful blend of flavors and textures that makes it perfect for any occasion. Its creamy dressing combined with sweet roasted corn creates an irresistible dish that appeals to everyone at the table. Plus, it’s easy to customize based on your preferences or what you have on hand. Give this recipe a try, and enjoy its versatility at picnics, barbecues, or family gatherings!

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Mexican Street Corn Pasta Salad

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• Author: Adeline
• Total Time: 23 minutes
• Yield: Serves approximately 6 people 1x

Print Recipe

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Description

Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines the sweet taste of roasted corn with creamy dressing and a hint of spice from jalapeños. This colorful salad is perfect for summer gatherings, potlucks, or casual family dinners. With a delightful mix of textures and tastes, it features rich Cotija and cheddar cheeses alongside fresh cilantro for a burst of freshness. Quick to prepare in just 23 minutes, this crowd-pleaser is easy to customize to suit your preferences, making it a go-to choice for any occasion.

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Ingredients

Scale 1x2x3x

• 1 pound trotolle pasta
• 6 ears roasted corn
• 1/2 cup red onion (diced)
• 1/2 cup jalapeño pepper (diced)
• 3/4 cup shredded cheddar cheese (divided)
• 3/4 cup shredded Cotija cheese (divided)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 lime (juiced)
• Tajín seasoning

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Instructions

1. Cook trotolle pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Cut roasted corn off the cob and add it to the cooled pasta in a large mixing bowl.
3. Stir in diced red onion, jalapeño pepper, and half of each cheese (cheddar and Cotija).
4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and Tajín. Pour over pasta mixture and stir to combine.
5. Garnish with remaining cheeses and cilantro. Chill before serving.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg

Keywords: Use fresh corn for enhanced sweetness; grill or roast if possible. Adjust spice levels by modifying jalapeño amounts. Allow the salad to chill for at least 30 minutes before serving to meld flavors.