Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 16 oz noodles (I used cellentani shaped); 4 cups corn (fresh or canned); 1 tbsp avocado oil; 1 red bell pepper (diced); 1/2 red onion (diced); 1 jalapeno (deseeded and diced small); 1/2 cup cilantro (chopped); 1 cup Greek yogurt; 1/3 cup sriracha; 2 large limes (juiced); 1/4 cup water; 1 tsp salt; 1/2 tsp chili powder; 1/2 tsp cumin; 1/2 tsp smoked paprika; 1/2 cup crumbled cotija cheese (+ more for sprinkling on top)

Introduction to Mexican Street Corn Pasta Salad

If you’re looking for a fresh twist on classic summer favorites, then Mexican Street Corn Pasta Salad is your new go-to dish. Bursting with vibrant colors and bold flavors, this salad combines the creamy goodness of Greek yogurt with the smoky essence of charred corn, creating a delightful medley that’s perfect for picnics, potlucks, or simply as a hearty meal at home.

Why You’ll Fall in Love with This Pasta Salad

You might be wondering—what makes this pasta salad stand out? Well, the magic lies in its ingredients. The charred corn adds a smoky flavor that takes your taste buds on a journey to the streets of Mexico, making each bite feel like a celebration. With the addition of fresh veggies like red bell pepper and jalapeños, every spoonful offers a satisfying crunch, while the zesty lime juice elevates the dish to new heights.

Not only is it delicious, but it’s also customizable! Want to add some grilled chicken or swap in your favorite noodles? Feel free to experiment. Mexican Street Corn Pasta Salad is as versatile as it is tasty, making it an everyday dish that works for any occasion. So gather your ingredients, and let’s dive into this delightful recipe that you’re sure to love!

Ingredients for Mexican Street Corn Pasta Salad

To whip up a delightful Mexican Street Corn Pasta Salad, gather these vibrant ingredients that come together to create a colorful, hearty dish. Let’s dive in!

16 oz noodles: I recommend cellentani for a fun, twisty texture that holds the flavors well.
4 cups corn: Fresh corn is fantastic, but canned (drained) works in a pinch!
1 tablespoon avocado oil: This oil is great for high-heat cooking and adds a rich flavor.
1 red bell pepper: Diced — it enhances sweetness and color.
½ red onion: Diced for a sharp bite that balances sweetness.
1 jalapeño: Deseeded and diced small for a touch of heat—adjust based on your spice preference.
½ cup cilantro: Chopped, to bring freshness to the salad.
1 cup Greek yogurt: A creamy base that adds richness and tanginess.
⅓ cup sriracha: For those who love it spicy!
Juice of 2 large limes: Freshly squeezed for that zesty kick.
¼ cup water: To thin out the dressing as needed.
Seasonings: 1 teaspoon salt, ½ teaspoon each of chili powder, cumin, and smoked paprika for that bold Mexican flavor.
½ cup crumbled cotija cheese: Plus more for sprinkling on top, because cheese is life!

This combination will transform your pasta salad into a fiesta of flavors that your taste buds won’t forget! How good does that sound? Happy cooking!

Step-by-step preparation of Mexican Street Corn Pasta Salad

Creating a Mexican Street Corn Pasta Salad is not only a delightful culinary adventure but also a crowd-pleaser at any gathering. Follow these simple steps to whip up a dish that perfectly blends creamy, savory, and spicy flavors!

Cook the pasta

Start off by boiling a large pot of salted water. Once it reaches a rolling boil, add 16 ounces of your favorite noodles, such as cellentani or rotini. Cook according to the package instructions until al dente—about 8-10 minutes typically does the trick. Drain the pasta and transfer it to a large mixing bowl. Let it cool while you prepare the other ingredients; this will also help prevent it from becoming mushy later.

Char the vegetables

In a large skillet, heat up 1 tablespoon of avocado oil over medium-high heat. Once the oil is shimmering, toss in 4 cups of corn, 1 diced red bell pepper, ½ diced red onion, and 1 small diced jalapeño (don’t forget to seed it if you prefer a milder kick). Sauté the mixture for about 6-8 minutes, allowing the vegetables to char slightly. This step is crucial for adding a smoky, roasted flavor that elevates your salad. Make sure to stir occasionally, so nothing sticks to the pan!

Mix the dressing

While your veggies are sizzling away, grab a small bowl and combine your dressing ingredients. Whisk together 1 cup of Greek yogurt, ⅓ cup of sriracha, the juice of 2 limes, ¼ cup of water, 1 teaspoon of salt, and a sprinkle of chili powder, cumin, and smoked paprika to add depth. Finally, stir in ½ cup of crumbled cotija cheese—this creamy element gives the salad a traditional flair.

Combine all ingredients

Once your pasta and charred vegetables have cooled, it’s time to bring it all together! Pour the yogurt dressing over the pasta mixture. Gently toss everything to ensure that each piece of pasta is evenly coated. It’s all about creating that harmonious blend of flavors! You can also take this opportunity to adjust seasoning to your liking. A little more lime juice? Go for it!

Garnish and serve

To take your Mexican Street Corn Pasta Salad over the top, sprinkle some extra crumbled cotija cheese on top along with freshly chopped cilantro. This adds a fresh and appealing finish to your dish. Serve it at room temperature for picnics, or chill in the fridge for a couple of hours for the flavors to mingle. Enjoy this vibrant salad at your next gathering—your friends will be asking for seconds!

With these easy-to-follow steps, you’ll create a dish that not only looks amazing but tastes even better. Happy cooking!

Variations on Mexican Street Corn Pasta Salad

Spicy Mexican Street Corn Pasta Salad

If you crave a little heat, consider adding some diced serrano peppers or a pinch of extra chili powder. This spicy twist on the traditional Mexican street corn pasta salad delivers a delightful kick that perfectly complements the creamy yogurt dressing. Who doesn’t love a salad that can bring the heat without losing its fresh taste?

Vegan Mexican Street Corn Pasta Salad

For a plant-based option, swap the Greek yogurt with dairy-free yogurt and omit the cotija cheese. You can also enrich the flavor with nutritional yeast, which adds a cheesy essence. This vegan version not only preserves the essence of the classic Mexican street corn pasta salad but also ensures that everyone at the table can indulge in this culinary delight. Want more flavor options? Try adding black beans or avocados for a nutritious boost!

For more insights on ingredient substitutions, check out The Spruce Eats.

Cooking Tips and Notes for Mexican Street Corn Pasta Salad

When making your Mexican Street Corn Pasta Salad, consider these helpful tips for the best results:

Choose the Right Pasta: Cellentani or fusilli works beautifully, as the shapes hold onto the creamy dressing and ingredients well.
Char the Corn: Don’t skip the charring step! It adds a delightful, smoky flavor that elevates your dish. Use fresh corn when possible; if using canned, drain and rinse well for optimal texture.
Spice Level: Adjust the amount of jalapeño based on your heat preference. For a milder dish, remove the seeds and ribs.
Make-Ahead: This salad keeps well in the fridge for a couple of days. Prepare it a day ahead for bold flavors that meld together beautifully.
Garnishes Matter: Sprinkle extra cotija cheese and fresh cilantro just before serving for that fresh, vibrant touch.

Feel free to explore more about cooking techniques and ingredients at Food Network and Serious Eats as you whip up this crowd-pleaser.

Serving Suggestions for Mexican Street Corn Pasta Salad

When it comes to serving Mexican Street Corn Pasta Salad, there's no shortage of delicious pairing options that can elevate your dining experience. Consider serving it alongside grilled chicken or beef tacos for a festive, flavor-packed meal. You could also complement it with a refreshing cucumber salad or a zesty cilantro-lime slaw to balance the rich flavors.

For a delightful touch, offer some lime wedges on the side for an extra burst of freshness just before digging in. Don't forget to dust the salad with extra crumbled cotija cheese or a sprinkle of chili powder to enhance its vibrant taste.

This versatile dish is great for picnics, potlucks, or even as a meal prep foundation for the week!

Time Breakdown for Mexican Street Corn Pasta Salad

Preparation Time

Getting things ready for your Mexican Street Corn Pasta Salad is quick and easy! You’re looking at about 15 minutes to chop your veggies and set everything in order.

Cooking Time

The cooking portion takes approximately 20 minutes. You'll want that perfect char on your corn for an added burst of flavor.

Total Time

In just 35 minutes, you can whip up this vibrant and delicious dish that’s perfect for gatherings or a cozy weeknight dinner.

Nutritional Facts for Mexican Street Corn Pasta Salad

When diving into the deliciousness of Mexican Street Corn Pasta Salad, it’s good to know what you're fueling your body with. Here’s a quick snapshot of the nutritional content:

Calories

This lively pasta salad packs around 300-350 calories per serving, making it a hearty yet not overly indulgent meal option.

Protein

With a substantial amount of Greek yogurt and corn, you’ll get about 10-12 grams of protein per serving, perfect for supporting your active lifestyle!

Fiber

Thanks to the corn and vegetables, expect around 5-7 grams of fiber, helping keep you satisfied and promoting healthy digestion.

You can enjoy this delightful Mexican Street Corn Pasta Salad guilt-free while enjoying a taste of summer in every bite! For more health insights, check out resources like the USDA Nutrition Database or Healthline.

FAQs about Mexican Street Corn Pasta Salad

Can I make this salad ahead of time?
Absolutely! Mexican Street Corn Pasta Salad is a great dish to prepare in advance. It actually allows the flavors to meld together beautifully, enhancing the overall taste. Prepare the salad up to a day ahead and store it in the refrigerator. Just give it a good toss before serving to refresh it.

What can I substitute for cotija cheese?
If you can't find cotija cheese, don’t worry! You can easily substitute it with feta cheese or even parmesan for a slightly different flavor profile. Both options will still give your Mexican Street Corn Pasta Salad that creamy texture you're looking for.

How do I store leftovers of this salad?
To store leftovers, transfer them to an airtight container and pop it in the fridge. This salad is best consumed within 3-4 days, so make sure to enjoy it while it still has that fresh kick! Just remember to stir it again before serving to mix everything well.

Whether you're prepping for a party or enjoying it solo, these tips will help you maximize your enjoyment of this delicious dish!

Conclusion on Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is the perfect dish for summer barbecues or family gatherings. With its blend of flavors, vibrant ingredients, and a creamy dressing, it’s sure to be a crowd-pleaser. Don’t forget to get creative—experimenting with toppings or spice levels can elevate your dish even more!