This Easy Mexican Street Corn Pasta Salad is a fun twist on the classic street food. With sweet corn, creamy dressing, and zesty spices, it’s a colorful dish that brings sunshine to your table!
Everyone in my family loves it, especially at summer BBQs. You can whip it up quickly and it’s perfect for sharing. Trust me, you’ll be the star of the potluck! 🌽✨
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta holds onto the dressing and corn well. You can swap it for other shapes like penne or fusilli if you prefer something different. Just ensure you cook it al dente for the best texture.
Corn: Canned sweet corn is super convenient, but fresh or frozen corn gives a delightful crunch and freshness. If you go for frozen, just thaw it before mixing. My personal favorite is fresh corn when it’s in season!
Mayonnaise and Sour Cream: This combo gives creaminess to the salad, but if you want a lighter version, use plain Greek yogurt instead. It adds a nice tang, too. Mix it up based on what you have at home!
Feta Cheese: Crumbled feta adds a nice salty bite. If you can’t find it, cotija cheese is a fantastic substitute. I appreciate cotija for its crumbly texture and rich taste!
Jalapeño: Adding jalapeño gives heat, but feel free to skip it or use a milder pepper if you want a milder flavor. I enjoy the kick, but adjust to your taste!
How Do I Cook the Pasta Perfectly?
Cooking pasta might seem simple, but getting it just right is key for a salad. You want it cooked al dente, which means “to the tooth” so it has a slight bite.
- Bring a large pot of salted water to boil before adding the pasta. Salt enhances the flavor as the pasta cooks.
- Follow the package instructions, but start checking a minute or two earlier. Taste a piece; it should be firm but not hard.
- Once done, drain and rinse the pasta under cold water. This stops the cooking and helps cool it off for the salad.
Trust me, cutting two minutes off cooking time can make all the difference in texture!
How to Make Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rotini pasta
- 1 can (15 oz) sweet corn, drained (or 2 cups fresh/frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled feta cheese (or cotija cheese)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1 jalapeño, seeded and diced (optional for heat)
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes of prep time and around 30 minutes to chill in the fridge. In total, you’ll need about 40 minutes before it’s ready to serve. Perfect for a quick side dish at any meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions. Aim for an al dente texture, which will give your salad a nice bite. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. This helps prevent the pasta from becoming mushy.
2. Mix the Ingredients:
In a large mixing bowl, combine the cooled pasta, drained sweet corn, mayonnaise, sour cream, and crumbled feta cheese. Then, add the chopped cilantro, green onions, and diced jalapeño (if you like a little spice!).
3. Add Flavor:
Squeeze the juice of your lime over the mixture and sprinkle in the chili powder. Stir everything together gently until all the ingredients are well combined, and the pasta is coated with the creamy dressing.
4. Season and Chill:
Now it’s time to season! Add salt and pepper to taste, adjusting to your preference. If you’d like more zing, you can add additional lime juice or chili powder. Once seasoned, cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes to let the flavors meld beautifully.
5. Serve and Enjoy:
When you’re ready to serve, give the salad a quick stir. For an extra touch, garnish with more chopped cilantro and crumbled feta cheese. Enjoy your delicious Mexican Street Corn Pasta Salad!
Can I Substitute Greek Yogurt for Mayo or Sour Cream?
Absolutely! Greek yogurt is a fantastic substitute for both mayonnaise and sour cream. It will add a tangy flavor while keeping the dish creamy. Just use the same amount as called for in the recipe!
How Can I Make This Pasta Salad Vegan?
To make a vegan version, use gluten-free pasta, substitute the mayo and sour cream for vegan alternatives, and opt for a dairy-free cheese like cashew cheese or nutritional yeast instead of feta. You can also add avocado for additional creaminess!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to give it a good stir before serving as the ingredients may separate a bit. You can also add a splash of lime juice to freshen it up!
Can I Use Different Types of Pasta?
Certainly! While rotini is great for this salad, you can use any pasta shape you prefer, like penne, fusilli, or even a gluten-free variety. Just make sure to cook it al dente to maintain a nice texture!
