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When making Mexican Street Corn Pasta Salad, gather these simple ingredients: - 8 oz. elbow macaroni or any pasta of your choice - 1 cup sweet corn (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/2 cup crumbled queso fresco or feta cheese - 1/4 cup fresh cilantro, chopped - 2 tablespoons mayonnaise - 1 tablespoon sour cream - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste You can use any pasta shape you like. I prefer elbow macaroni for its nice bite. You can also try shells, penne, or fusilli. Each shape holds the dressing well and adds fun to the salad. Fresh corn gives a sweet crunch. You can grill it for added flavor. Just sauté it lightly until it gets a nice char. Frozen corn is quick and easy. Just heat it until warm. Either option works well for this dish. Feel free to mix it up! Add diced avocado for creaminess. Chopped tomatoes add juiciness. Black beans bring protein and fiber. If you love more heat, throw in extra jalapeños. Get creative and make this salad your own! {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 8 ounces of elbow macaroni or your pasta of choice. Cook according to the package instructions until the pasta is al dente. This usually takes about 8 to 10 minutes. When ready, drain the pasta and rinse it under cold water. This helps cool it down and stops the cooking process. Set the pasta aside in a large bowl. If you use fresh corn, take a skillet and heat it over medium heat. Add 1 cup of sweet corn. Sauté the corn for about 5 to 7 minutes. You want it to be lightly charred for the best flavor. If you choose frozen corn, you only need to heat it until warm. Both options work well, but the fresh corn adds a nice touch. In your large bowl with the pasta, add the charred corn, 1 diced red bell pepper, 1 minced jalapeño, and 1/2 finely chopped red onion. Use a spatula to mix these ingredients together gently. In a separate bowl, whisk together 2 tablespoons of mayonnaise, 1 tablespoon of sour cream, 1 tablespoon of lime juice, and 1 teaspoon of chili powder. Add salt and pepper to taste. Pour this creamy dressing over your pasta mixture. Don’t forget to add 1/2 cup of crumbled queso fresco and 1/4 cup of chopped fresh cilantro. Toss everything well until it is evenly coated. Taste your salad and adjust the seasoning if needed. Chill it in the refrigerator for at least 30 minutes. This lets the flavors blend beautifully. Chilling your salad is key for great flavor. After mixing, cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This helps the flavors blend well. If you have time, chill it longer. The longer it sits, the better it tastes! To boost the taste, add a little more lime juice. It brings out the corn's sweetness. A dash of extra chili powder can give it a nice kick. If you love spice, chop up more jalapeño. You can also mix in some garlic powder for depth. Always taste as you go! Serve this pasta salad as a side dish or a main meal. It pairs well with grilled chicken or tacos. For a fun twist, serve it in a bowl made from corn tortillas. You can also garnish with extra cilantro and cheese before serving. This makes it look even more inviting! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh sweet corn and vegetables to enhance the flavor and texture of your pasta salad. Customize the Heat: Adjust the amount of jalapeño according to your spice preference. For a milder dish, you can also omit the seeds and membranes. Make Ahead: Prepare the salad a few hours in advance to allow the flavors to meld together, making for a more delicious dish when served. Garnish for Presentation: Add extra cilantro or a sprinkle of chili powder on top before serving to give your dish a vibrant and inviting look. {{image_2}} You can easily make this salad meat-free. Just focus on the fresh veggies. Add diced cucumbers or ripe avocados for extra creaminess. You can also mix in black beans for protein. They add a nice texture and flavor. This way, you keep the dish light and fresh while enhancing its nutrition. If you love heat, spice it up! Add more jalapeños to boost the flavor. You can also sprinkle in some cayenne pepper for a quick kick. For a fun twist, try adding diced chipotle peppers in adobo sauce. They give a smoky flavor that pairs well with the corn. Adjust the spice to your taste for a unique salad. While queso fresco is a classic choice, you have options. Try crumbled feta for a tangy taste. If you want creaminess, use goat cheese. For a milder flavor, shredded cheddar works great. Each cheese adds its own flair, making your pasta salad exciting every time you make it. To keep your Mexican street corn pasta salad fresh, place it in an airtight container. This helps keep flavors intact and prevents drying out. Be sure to seal the lid tightly. Store it in the fridge for up to three days. If you notice excess moisture, you can drain it before serving. I recommend eating this salad cold. If you prefer warm pasta, heat it gently in a skillet. Add a splash of water or lime juice to help it stay moist. Avoid using the microwave, as it can make the pasta mushy. Always taste and adjust the seasoning after reheating. Freezing pasta salad is tricky. The texture of pasta and veggies can change. If you want to freeze it, do so without the dressing. Store the pasta and vegetables in a freezer-safe bag. When ready to eat, thaw it in the fridge overnight. Mix in fresh dressing before serving for the best flavor. Yes, you can use any pasta shape you like. I enjoy elbow macaroni, but shells or rotini work great too. Just make sure the pasta is small enough to mix well with the other ingredients. Cooking times may vary, so check the package for the right time to cook. If you can’t find queso fresco, feta cheese is a tasty option. It has a similar crumbly texture and salty taste. You can also use goat cheese for a creamier feel. Just remember that each cheese will change the flavor a bit. This salad stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container to keep it crisp. If you notice any changes in smell or color, it’s best to toss it out. Enjoy it cold, as the flavors get better over time! To recap, we explored pasta salad ingredients, focusing on pasta, corn, and add-ins. I detailed step-by-step instructions for cooking and mixing. I also shared tips for chilling, flavor enhancement, and serving. We discussed variations like vegetarian options and different cheeses. Finally, I provided storage tips for leftovers and answered common questions. In summary, making pasta salad is fun and easy. Try experimenting with your favorite flavors!

Mexican Street Corn Pasta Salad

A refreshing pasta salad with the flavors of Mexican street corn, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 oz elbow macaroni or any pasta of your choice
  • 1 cup sweet corn (fresh or frozen)
  • 1 whole red bell pepper, diced
  • 0.5 whole red onion, finely chopped
  • 1 whole jalapeño, deseeded and minced
  • 0.5 cup crumbled queso fresco or feta cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
  • In a skillet over medium heat, add the sweet corn (if using fresh) and sauté for about 5-7 minutes until lightly charred. If using frozen corn, just heat until warm.
  • In a large mixing bowl, combine the cooked pasta, charred corn, diced red bell pepper, minced jalapeño, and chopped red onion.
  • In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  • Pour the dressing over the pasta mixture, adding in the crumbled queso fresco and fresh cilantro. Toss everything together until evenly coated.
  • Taste and adjust seasoning if necessary, adding more lime juice or chili powder to enhance the flavors.
  • Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Notes

Chill for at least 30 minutes to enhance the flavors.
Keyword corn, Mexican, pasta salad, summer