Vibrant Mexican Street Corn Pasta Salad Recipe to Savor

Mexican Street Corn Pasta Salad is a vibrant dish that brings the essence of summer to your table. Picture juicy corn, creamy dressing, and zesty lime dancing together in a bowl of pasta, creating a flavor explosion that will make your taste buds sing. It’s not just a salad; it’s an experience that transforms any meal into a fiesta. For more inspiration, check out this lunch ideas recipe.

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This delightful dish reminds me of warm summer evenings spent at local fairs, where the air is filled with laughter and the irresistible aroma of grilled corn. I can still hear my friends cheering as they devoured their food while I secretly plotted to steal bites from their plates. Whether you’re hosting a barbecue or simply enjoying dinner at home, this pasta salad guarantees smiles all around. For more inspiration, check out this dinner recipes recipe.

Last summer, my best friend made this dish for our annual backyard barbecue. Everyone was raving about it, and I barely managed to snag a second helping.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Elbow Pasta: Use about 2 cups of uncooked elbow pasta for the best texture and shape.

• Fresh Corn: Four ears of sweet corn yield great flavor; grill or boil for optimal taste.

• Red Bell Pepper: One diced red bell pepper adds color and sweetness; pick one that’s firm and shiny.

• Green Onions: Thinly sliced green onions give a fresh kick; use both white and green parts for flavor.

• Cilantro: A handful of chopped cilantro enhances the freshness; if you’re not a fan, feel free to skip it.

• Lime Juice: Freshly squeezed lime juice brightens the flavors; use about two limes for maximum tanginess.

• Sour Cream: Adds creaminess—use full-fat for richness or Greek yogurt as a healthier option.

• Mayonnaise: About half a cup will create that creamy dressing we all love; opt for light mayo if desired.

• Chili Powder: Just a teaspoon gives it that authentic Mexican street corn flavor without overwhelming heat.

• Salt and Pepper: Seasoning to taste brings all these beautiful ingredients together harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mexican Street Corn Pasta Salad

Cook the Pasta: Bring a large pot of salted water to boil and cook 2 cups of elbow pasta until al dente, about 8-10 minutes. Drain and rinse under cold water until cool.

Prepare the Corn: While the pasta cooks, grill or boil four ears of corn until tender. Let them cool before cutting kernels off the cob with a sharp knife.

Mix the Dressing: In a separate bowl, whisk together half a cup of sour cream, half a cup of mayonnaise, fresh lime juice from two limes, chili powder, salt, and pepper until smooth.

Combine Ingredients: In a large mixing bowl, combine cooked pasta, corn kernels, diced red bell pepper, sliced green onions, and chopped cilantro. Pour the dressing over everything.

Toss Gently: Use tongs or spoons to gently toss all ingredients together until well coated with dressing. Taste and adjust seasoning if needed.

Chill Before Serving: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows flavors to meld beautifully!

Enjoying this Mexican Street Corn Pasta Salad feels like taking a mini-vacation south of the border! With each bite bursting with flavor and crunch, you may find yourself dreaming of sunny days filled with laughter and good company. So grab your fork—it’s time to dig in!

Perfecting the Cooking Process

Start by cooking the pasta first to avoid overcooking while you prepare the dressing and mix-ins. This way, everything comes together seamlessly without stress.

Add Your Touch

Feel free to swap out ingredients like cilantro for parsley or add diced jalapeños for heat. Customize it based on your family’s taste preferences for a personal twist.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat or enjoy cold as a refreshing salad.

Creating this dish reminds me of summer picnics with friends, where laughter filled the air and everyone eagerly devoured my pasta salad. Their smiles made all the effort worthwhile!

FAQ

Can I make Mexican Street Corn Pasta Salad ahead of time?

Yes, this salad tastes even better when chilled overnight in the refrigerator.

What can I substitute for mayo in this recipe?

Greek yogurt works great as a healthier alternative to mayonnaise in this salad.

Is there a gluten-free option for this pasta salad?

Absolutely! Use gluten-free pasta to enjoy this delicious dish without worry.

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Mexican Street Corn Pasta Salad

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that captures the essence of summer in every bite. This easy-to-make salad combines tender pasta with sweet corn, zesty lime, and a creamy dressing, making it an ideal choice for barbecues, picnics, or casual dinners. With its colorful presentation and bold flavors, this pasta salad is sure to impress your guests and become a staple at your gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups elbow pasta
• 4 ears fresh corn
• 1 diced red bell pepper
• 4 green onions (sliced)
• ½ cup chopped cilantro (optional)
• Juice of 2 limes
• ½ cup sour cream
• ½ cup mayonnaise
• 1 tsp chili powder
• Salt and pepper to taste

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Instructions

1. Cook pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
2. Grill or boil corn until tender; cool and cut kernels off the cob.
3. In a bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
4. In a large bowl, combine pasta, corn kernels, red bell pepper, green onions, and cilantro. Pour dressing over the mixture.
5. Gently toss until well coated. Chill for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 20mg

Keywords: For added flavor, grill the corn for a smoky taste. Customize by swapping cilantro for parsley or adding diced jalapeños for heat. Store leftovers in an airtight container for up to three days.