There’s something undeniably magical about a dish that brings together the vibrant flavors of Mexican Street Corn in a pasta salad form. Imagine creamy, tangy dressing clinging to tender pasta, while pops of sweet corn burst in your mouth. It’s like a fiesta for your taste buds!
This Mexican Street Corn Pasta Salad is perfect for summer barbecues, picnics, or just a cozy dinner at home. The crunch of fresh veggies combined with the smoky flavor of charred corn will have everyone asking for seconds – and maybe even thirds. cheddar corn with bacon Mexican macaroni salad Get ready to impress your friends and family with this delightful dish that is as fun to make as it is to eat.
Why You'll Love This Recipe
- This pasta salad is quick and easy to prepare, making it ideal for busy days
- Each bite bursts with flavor thanks to the combination of spices and fresh ingredients
- Its vibrant colors make it a showstopper on any table
- Perfect for serving at parties or enjoying as a light meal any day of the week
Every summer gathering I host, this salad gets rave reviews. My friends can’t resist going back for more!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: vegan chickpea patties.
- Pasta: Use rotini or penne for great texture; they hold the dressing beautifully.
- Fresh Corn: Choose sweet corn on the cob; grilling enhances its natural sweetness.
- Red Bell Pepper: Adds color and crunch; look for firm peppers without blemishes.
- Cilantro: Fresh cilantro brightens up the flavors; use only if you enjoy its unique taste.
- Lime Juice: Freshly squeezed lime juice elevates the dish with tanginess; always better than bottled!
- Mayonnaise: For creaminess; consider using a light mayo version if you’re watching calories.
- Chili Powder: Adds warmth and depth; adjust according to your spice tolerance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
Grill the Corn: Preheat your grill over medium-high heat. Grill corn cobs until they’re nicely charred all around, about 10 minutes. Let them cool before slicing off kernels.
Mix the Dressing: In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth and creamy. Adjust seasoning based on your taste preference.
Combine Ingredients: In a large mixing bowl, combine cooked pasta, grilled corn kernels, diced bell pepper, and chopped cilantro. Pour dressing over everything and toss gently.
Chill & Serve: Refrigerate the salad for at least 30 minutes before serving to let flavors meld together beautifully. Serve cold or at room temperature for best results.
This delightful Mexican Street Corn Pasta Salad will quickly become your go-to recipe! Enjoy every flavorful bite! Mexican street corn flatbread.
You Must Know
- This delightful Mexican Street Corn Pasta Salad is not just a dish; it’s a fiesta in a bowl
- With the perfect balance of sweet corn, zesty lime, and creamy dressing, it’s a crowd-pleaser that brings sunshine to any gathering
Perfecting the Cooking Process
Start by cooking the pasta until al dente, then mix in roasted corn and spices for maximum flavor.
Add Your Touch
Feel free to swap out the corn for black beans or add spicy jalapeños for an extra kick. For more inspiration, check out this garlic butter green beans recipe.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days to maintain freshness.
Chef's Helpful Tips
- Always cook the pasta with a pinch of salt for added flavor
- Fresh lime juice enhances the salad’s brightness, making it irresistible
- Don’t skip the cilantro; its aroma adds depth to every bite
Sharing this recipe reminds me of a backyard barbecue where my friends couldn’t stop raving about this salad—it vanished faster than I could serve it!
FAQ
Can I use frozen corn in this Mexican Street Corn Pasta Salad?
For more inspiration, check out this strawberry spinach salad recipe.
Frozen corn works well; just make sure to thaw it before mixing.
How long can I store this pasta salad?
You can keep it in the fridge for up to three days without losing freshness.
What can I substitute for mayonnaise in the dressing?
Greek yogurt is a great alternative that gives creaminess without extra calories.
Mexican Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: Serves 6
Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer to your table. With creamy dressing, sweet corn, and fresh vegetables, every bite is a burst of flavor. This easy-to-make salad is perfect for barbecues, picnics, or cozy dinners at home. Impress your guests with its colorful presentation and delightful taste.
Ingredients
- 8 oz rotini pasta
- 2 ears fresh corn on the cob (grilled)
- 1 red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup lime juice (freshly squeezed)
- 1/2 cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook rotini pasta in salted boiling water until al dente, then drain and set aside.
- Grill corn cobs over medium-high heat until charred (about 10 minutes), cool slightly, then slice off kernels.
- In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- In a large mixing bowl, combine cooked pasta, grilled corn kernels, diced bell pepper, and chopped cilantro. Pour dressing over the top and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Experiment by adding black beans or jalapeños for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.
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