This Easy Mexican Street Corn Pasta Salad is a fun twist on a classic! It’s packed with sweet corn, creamy dressing, and zesty flavors that make it a perfect side dish or light meal.
I love how colorful and bright it looks on the table. Plus, it’s super easy to whip up—just mix everything together and enjoy! Perfect for summer BBQs or a quick lunch! 🌽🍝
Key Ingredients & Substitutions
Pasta: I recommend using elbow macaroni or cavatappi pasta. They’re easy to eat and great for holding onto the dressing. If you’re looking for a gluten-free option, try chickpea or quinoa pasta!
Corn: Fresh corn is delicious if it’s in season, but frozen corn works beautifully, too. Just thaw it before using. If neither is available, you can use canned corn—just drain it well!
Poblano Pepper: This adds a mild heat and depth of flavor. If you can’t find a poblano, roasted red bell peppers are a tasty alternative. They’ll be sweet but still delicious!
Cotija Cheese: Cotija is crumbly and adds a nice salty punch. If you don’t have it, feta cheese is a good substitute. You can also use goat cheese for a creamier texture.
Cilantro: Fresh cilantro provides great flavor, but if you’re not a fan, fresh parsley can offer a different but fresh taste without the strong flavor of cilantro.
How Do I Get Corn to Char Perfectly?
Charring corn adds a great depth of flavor and is easy if you follow these steps:
- First, make sure your skillet is hot! You want to hear that sizzle when the corn hits the pan.
- Add a little olive oil to prevent sticking, then spread the corn evenly in the pan.
- Leave it alone for a few moments to allow it to get that golden color. Stir occasionally to char it evenly.
- Cook for about 5-7 minutes until it’s nicely browned but not burnt. Watch it closely!
This technique brings out the sweet flavor in the corn and adds a nice crunch to your salad.
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 ounces elbow macaroni or cavatappi pasta
- 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 1 tablespoon olive oil
- 1 cup black beans, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1 poblano pepper, roasted, peeled, and chopped
- 1/2 cup Cotija cheese, crumbled (or feta cheese as a substitute)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice (about 1 lime)
- Salt and pepper, to taste
For Garnish:
- Lime wedges
How Much Time Will You Need?
You’ll need about 20 minutes for prep and cooking, plus a little time for the pasta to cool down. This salad is perfect for quick gatherings, taking just a short while to prepare and impressive in presentation!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. Once it’s done, drain it and rinse it with cold water to stop the cooking process. Set the cooled pasta aside while you prepare the rest of the ingredients.
2. Char the Corn:
In a skillet, heat the olive oil over medium-high heat. Add the corn kernels and cook them for about 5-7 minutes, stirring occasionally, until they are charred and slightly browned. This adds fantastic flavor! Once done, remove the skillet from heat and let the corn cool for a few minutes.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta, charred corn, black beans, chopped red onion, roasted poblano pepper, and half of the chopped cilantro. Stir everything together gently to combine the ingredients.
4. Prepare the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, chili powder, cumin, lime juice, salt, and pepper until the mixture is smooth. This creamy dressing will bring all the flavors together!
5. Combine the Dressing and Salad:
Pour the prepared dressing over the pasta mixture. Toss everything together gently until the pasta and veggies are well-coated with the dressing. Be careful not to break the pasta!
6. Fold in the Cheese and Cilantro:
Gently fold in the crumbled Cotija cheese and the remaining cilantro. This adds a delicious, creamy, and salty taste that complements the sweetness of the corn.
7. Adjust the Seasoning:
Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if needed. Feel free to make it according to your taste preferences!
8. Garnish and Serve:
Garnish with extra Cotija cheese, chopped cilantro, and lime wedges. You can serve this salad chilled or at room temperature. It’s great for picnics, BBQs, or just a refreshing meal at home!
Enjoy this vibrant Mexican street corn pasta salad as a perfect side dish for summer gatherings or as a flavorful light meal! 🌽🍝🥗
FAQ about Easy Mexican Street Corn Pasta Salad
Can I Use Canned Corn Instead of Fresh?
Absolutely! Canned corn is a convenient option. Just make sure to drain and rinse it well to remove excess sodium before adding it to the salad. The flavor will still be delicious!
How Long Can I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. To keep the flavors fresh, you may want to add a splash of lime juice before serving it again!
Can I Make This Salad Ahead of Time?
Yes, this salad can be made a day ahead! Just prepare and mix everything, but wait to add the cheese and cilantro right before serving for the best texture and flavor.
Is There a Substitute for Cotija Cheese?
If you can’t find Cotija cheese, feta is a great substitute! It has a similar crumbly texture and salty flavor. You can also use goat cheese for a creamier option.
