Mexican Corn Pasta Salad

Why You’ll Love This Recipe

This pasta salad is a flavorful twist on classic Mexican street corn. It’s creamy, slightly tangy, and packed with a delightful combination of spices, sweetness from corn, and the rich saltiness of cotija cheese. The recipe is simple to prepare, making it an easy addition to any meal, while its bold flavors make it a crowd favorite.

Ingredients

• Pasta (ditalini, penne, rotini, or your favorite shape)

• Olive oil

• Fresh corn (or frozen or canned corn)

• Mayonnaise

• Mexican crema (or sour cream)

• Lime juice

• Garlic powder

• Salt

• Cayenne pepper

• Cilantro

• Cotija cheese

• Chile lime seasoning (optional, like Tajín)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta according to the package instructions. Drain and toss with olive oil to prevent it from sticking together. Allow it to cool.

2. Prepare the corn by boiling, grilling, or skillet-cooking. Let it cool and then slice the kernels off the cob.

3. In a bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper to create the sauce.

4. Combine the cooled pasta, sauce, corn, cilantro, and cotija cheese in a large bowl. Mix gently.

5. Top with additional cilantro, cotija, and chili-lime seasoning for extra flavor.

6. Serve immediately or chill for later.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• For a spicier kick, add more cayenne pepper or chili powder.

• Use queso fresco or feta cheese in place of cotija.

• Try adding diced avocado for a creamy texture.

• For a vegan version, swap the mayonnaise and crema with plant-based alternatives, and use vegan cheese.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may intensify, so it’s just as good the next day! This dish is best enjoyed cold or at room temperature.

FAQs

1. Can I use canned or frozen corn instead of fresh?

Yes, you can. Canned or frozen corn will work just as well in this recipe. Make sure to drain and thaw the frozen corn before using.

2. Can I make this pasta salad ahead of time?

Absolutely! This pasta salad can be prepared a day ahead. Just keep it refrigerated and give it a quick stir before serving.

3. Can I use a different type of pasta?

Yes, feel free to substitute the pasta with your favorite shape, such as penne, rotini, or farfalle.

4. Is there a way to make this recipe spicier?

Yes, you can add more cayenne pepper or chili powder to increase the heat. Adjust to your personal preference!

5. What can I use instead of cotija cheese?

If you can't find cotija, crumbled queso fresco or feta cheese are great alternatives.

6. Can I use sour cream instead of Mexican crema?

Yes, sour cream can be substituted for Mexican crema if it's not available.

7. How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days. Be sure to keep it in an airtight container.

8. What other toppings can I add?

Toppings like extra cilantro, lime wedges, or even crumbled tortilla chips can add extra texture and flavor.

9. Can I grill the corn for extra flavor?

Yes, grilling the corn will add a smoky depth to the flavor. Just brush it with some oil and grill for 2-3 minutes per side until charred.

10. Is this recipe gluten-free?

This recipe is not gluten-free as it contains pasta. However, you can easily swap it with gluten-free pasta to make it suitable for a gluten-free diet.

Conclusion

This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the beloved taste of Mexican street corn into a fun pasta salad. Whether you're serving it at a summer BBQ or as a side dish for a family dinner, it’s sure to be a hit. With simple ingredients and an easy preparation, it’s a crowd-pleaser that will quickly become a favorite in your recipe collection.

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