This pasta salad is a creamy delight, inspired by the famous Mexican street corn. It mixes pasta, sweet corn, and zesty ingredients for a fresh and tasty dish!
Honestly, it’s like a summer party in a bowl! I love making this salad for BBQs. Plus, it’s quick to whip up—just toss everything together and enjoy the compliments!
Key Ingredients & Substitutions
Ditalini Pasta: This small pasta shape is perfect for soaking up the creamy dressing. You can swap it with other small pasta like shells or elbows if needed.
Corn: Fresh corn gives the best flavor and sweetness, but frozen corn works well too. Just make sure it’s thawed. You can also use canned corn as a last resort—just drain it well.
Cotija Cheese: This crumbly cheese adds a salty kick. If you can’t find it, feta or goat cheese can be good substitutes, but Cotija is unique in flavor!
Sour Cream or Mexican Crema: Both provide creaminess; however, if you’re looking for a lighter option, Greek yogurt is a great alternative.
How Do I Char the Corn for Maximum Flavor?
Charring the corn brings out its natural sweetness and adds a nice smoky flavor. Here’s how to do it right:
- Heat your skillet on medium-high. Make sure it’s hot before adding corn.
- Add olive oil, let it heat for about 30 seconds, and then toss in the corn.
- Cook for about 5-7 minutes, stirring occasionally, until there are nice charred spots. This step is key for enhancing the flavors!
Once the corn is charred, let it cool a bit before mixing it into the salad. It gives a delightful texture!
Creamy Mexican Street Corn Pasta Salad
Ingredients:
- 12 ounces ditalini pasta (or your choice of small pasta shape)
- 4 cups fresh corn kernels (about 4 ears) or frozen/thawed corn
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 cup crumbled Cotija cheese (plus extra for garnish)
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and cooking, plus an optional 30 minutes to chill in the refrigerator for better flavor. You’ll be enjoying this tasty salad in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add the ditalini pasta and cook it according to the package directions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside.
2. Char the Corn:
While your pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook them, tossing occasionally. You want the corn to be lightly charred in spots, which should take about 5-7 minutes. Remove from heat and let the corn cool slightly.
3. Make the Dressing:
In a large bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, chili powder, garlic powder, salt, and pepper until everything is well combined and smooth.
4. Combine Salad Ingredients:
Add the cooled pasta and charred corn to the bowl with the dressing. Gently toss everything together to coat the pasta and corn evenly with the creamy dressing.
5. Add Cheese and Cilantro:
Next, fold in the crumbled Cotija cheese and the chopped cilantro. Make sure to reserve a small amount of cheese for garnishing later.
6. Garnish and Serve:
Transfer the pasta salad to a serving bowl. Sprinkle some extra Cotija cheese and chili powder on top for added flavor. Don’t forget to serve with lime wedges on the side!
7. Chill (Optional):
If you have time, refrigerate the salad for about 30 minutes before serving. This helps the flavors meld together beautifully!
This creamy, tangy pasta salad brings the lively flavors of Mexican street corn right to your table and is perfect for any summer gathering!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and will save you some prep time. Just make sure to thaw it completely before using it in the salad.
How Can I Make This Salad Dairy-Free?
You can easily make this salad dairy-free by using dairy-free mayonnaise and a non-dairy yogurt or sour cream alternative. Try using cashew cream for a rich, creamy texture!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as the dressing may thicken when chilled.
Can I Add Other Ingredients to This Salad?
Definitely! Feel free to customize your pasta salad by adding diced red bell pepper, jalapeños for heat, or even black beans for extra protein. Just make sure any additions complement the creamy dressing!
