5-Minute Mexican Street Corn Pasta Salad Recipe Delight

When I imagine a summer BBQ, the scent of grilled corn makes my heart sing. Now, picture that delightful aroma paired with creamy pasta, zesty lime, and a kick of chili powder. Yes, my friends, I’m talking about Mexican Street Corn Pasta Salad. This dish is like a fiesta in your mouth where every bite dances with flavor and texture! For more inspiration, check out this dinner recipes recipe.

It’s the perfect companion for those sun-soaked afternoons or festive gatherings. Trust me, as you whip up this magical salad, your kitchen will transform into a vibrant street corner in Mexico filled with laughter and joy. Prepare for taste bud euphoria.

I remember the first time I made this salad; my friends devoured it before I could even grab a fork!

Essential Ingredients

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

• Elbow Macaroni: A classic choice for pasta salads; its shape holds onto all that tasty dressing.

• Corn on the Cob: Freshly grilled corn gives that signature smoky flavor; feel free to use canned if you’re short on time.

• Mayonnaise: Creamy goodness that binds everything together; try full-fat mayo for richer flavor.

• Cotija Cheese: This crumbly cheese adds a delightful salty kick; sprinkle generously for maximum impact.

• Lime Juice: Fresh lime juice brightens the salad; adjust to your taste for zing!

• Chili Powder: Adds warmth and depth; use smoked paprika if you prefer something milder.

• Cilantro: Fresh cilantro brings a burst of freshness; if you’re not a fan, omit it entirely!

• Red Onion: Finely diced for crunch and sharpness; soak in water briefly to mellow out its bite.

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: Begin by boiling water in a large pot. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

Grill the Corn: While your pasta cooks, grill the corn over medium heat until charred, about 10 minutes. Once cool enough to handle, cut kernels off the cob.

Prepare Dressing: In a large bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper. Mix well until smooth and creamy—this will be the magic glue holding everything together.

Combine Ingredients: In the bowl with dressing, add cooked macaroni, grilled corn kernels, red onion, cilantro, and crumbled cotija cheese. Gently fold until everything is well coated.

Chill Out: Cover the salad with plastic wrap and refrigerate for at least 30 minutes. This allows flavors to meld beautifully—trust me; it’s worth the wait!

Enjoy serving up this colorful platter at your next gathering or simply indulge at home while binge-watching your favorite show!

Perfecting the Cooking Process

Start by boiling the pasta al dente. While it cooks, grill or roast fresh corn until it’s lightly charred for that smoky flavor. Mix everything together with your dressing while the pasta cools for the best results.

Add Your Touch

Feel free to swap in different vegetables like bell peppers or zucchini. For a spicy kick, toss in some jalapeños. You can also use Greek yogurt instead of mayo for a lighter version!

Storing & Reheating

Store this salad in an airtight container in the fridge for up to three days. If you want to enjoy it warm, heat gently on the stove without letting it boil to keep the flavors intact.

The first time I made this Mexican Street Corn Pasta Salad, my friends devoured it within minutes. They even begged me to share the recipe, and now it’s a staple at our summer get-togethers.

FAQ

Can I make this salad ahead of time?

Absolutely! Prepare it one day in advance for deeper flavors.

What type of pasta is best for this dish?

Short pasta shapes like rotini or penne work best for holding onto the dressing.

Can I add protein to my salad?

Definitely! Grilled chicken or black beans are excellent additions for extra protein.

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Mexican Street Corn Pasta Salad

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• Author: Clara Rosewood
• Total Time: 30 minutes
• Yield: About 6 servings 1x

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Description

Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad. Combining grilled corn, creamy dressing, and zesty lime, this dish is a crowd-pleaser perfect for potlucks and barbecues. With its colorful presentation and customizable ingredients, every bite is a celebration of taste and texture!

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Ingredients

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• 8 oz elbow macaroni
• 2 ears corn on the cob (grilled)
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• Juice of 2 limes
• 1 tsp chili powder
• 1/4 cup cilantro (chopped)
• 1/4 cup red onion (finely diced)
• Salt and pepper to taste

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Instructions

1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
2. Grill the corn over medium heat for about 10 minutes until charred. Allow cooling, then cut the kernels off the cob.
3. In a large bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
4. Add the cooked macaroni, grilled corn, red onion, cilantro, and cotija cheese to the dressing. Gently fold to combine.
5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

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

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 350
• Sugar: 3g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 10mg