Experience the vibrant essence of Mexican street corn in a refreshing new way with this Mexican Street Corn Pasta Salad. This dish marries the beloved flavors of elote, a classic Mexican street food, with the comfort of pasta salad, creating a perfect side dish for any summer barbecue or a festive addition to your dinner spread. Bursting with the bold tastes of chili, lime, and cotija cheese, each forkful is a celebration of color and flavor.
Elevate Your Side Dish Game
This pasta salad isn’t just a side dish; it’s a showstopper, bringing together the sweetness of corn, the crunch of red bell pepper, and the zest of lime dressing. Whether you’re hosting a picnic, attending a potluck, or just in need of a quick dinner solution, this dish promises to impress with its delightful combination of textures and flavors.
Pro Tips for the Perfect Pasta Salad
- Pasta Selection: Choose pasta like elbow macaroni or rotini for their ability to hold onto the dressing, ensuring every bite is as flavorful as the last.
- Corn Cooking Technique: To achieve that authentic charred flavor, let the corn sit undisturbed in the skillet for a couple of minutes before stirring.
- Fresh Ingredients: Use fresh lime juice and cilantro for the best flavor. Their freshness contrasts beautifully with the smoky paprika and chili.
- Chill Time: Allow the salad to chill thoroughly before serving to let the flavors meld together perfectly.
- Cheese Last: Add the cotija cheese just before serving to maintain its texture and salty bite.
Mexican Street Corn Pasta Salad Recipe:
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Serving: 6 servings
- Equipment: Large pot, skillet, large bowl
This salad is a must-try for anyone looking to add a twist to their mealtime favorites.
Ingredients:
- 8 oz pasta (such as elbow macaroni or rotini)
- 1 tablespoon olive oil
- 3 cups corn kernels (fresh or frozen and thawed)
- 1 red bell pepper, diced
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
For the dressing:
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Directions:
- Cook the Pasta: Boil the pasta as per package directions until al dente. Drain and rinse under cold water to cool.
- Char the Corn: In a large skillet, heat olive oil over medium heat. Add the corn and cook until it begins to char slightly, about 5-7 minutes.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta, charred corn, diced red bell pepper, red onion, cilantro, and cotija cheese.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
- Dress and Chill: Pour the dressing over the pasta salad and toss to combine everything evenly. Refrigerate the salad for at least 30 minutes to allow the flavors to blend.
- Serve: Enjoy this chilled, flavorful pasta salad as a standout side that pairs wonderfully with grilled meats or as a hearty vegetarian main dish.
A Festive and Flavorful Addition
This Mexican Street Corn Pasta Salad brings a festive flair to any table, combining traditional flavors in an innovative way. It’s not just a dish; it’s a conversation starter, perfect for those who love a culinary adventure. Enjoy the creamy, tangy, and spicy notes that make this salad a memorable part of any meal.
