Looking for a refreshing and flavorful dish that combines the essence of Mexican street corn with the comforting texture of pasta? This Mexican street corn pasta salad is the perfect solution! It’s colorful, easy to prepare, and packed with south-of-the-border flavors, making it ideal for picnics, barbecues, or a light dinner. With its creamy dressing and crunchy toppings, this salad is sure to impress your family and friends.
Ingredients
– 8 oz rotini pasta
– 2 cups corn kernels (fresh or frozen)
– 1/2 cup red onion, diced
– 1 cup cherry tomatoes, halved
– 1/4 cup cilantro, chopped
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tsp chili powder
– 1 lime, juiced
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, with an additional 10 minutes for cooking the pasta.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately:
– Calories: 320
– Protein: 8g
– Carbohydrates: 42g
– Fat: 14g
– Fiber: 3g
This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Cook the rotini pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta and corn kernels.
3. Add the diced red onion and halved cherry tomatoes to the bowl.
4. In a separate bowl, mix the mayonnaise, sour cream, chili powder, lime juice, salt, and pepper.
5. Pour the dressing over the pasta mixture and toss to combine thoroughly.
6. Gently fold in the chopped cilantro.
7. Taste and adjust seasoning as needed.
8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
9. Serve chilled, garnished with additional cilantro if desired.
10. Enjoy your flavorful Mexican street corn pasta salad!
Alternative Ingredients
Feel free to substitute quinoa for pasta for a gluten-free option. You can also use Greek yogurt instead of sour cream for a healthier twist. Additionally, black beans can be added for extra protein.
Serving and Pairings
This pasta salad pairs beautifully with grilled chicken, fish tacos, or as a side dish for any summer barbecue. Serve it alongside tortilla chips and salsa for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best served cold, so there’s no need to reheat. It can be frozen, but the texture may change upon thawing.
Cooking Mistakes
- Overcooking the pasta can lead to mushiness; aim for al dente.
- Not rinsing the pasta can cause it to stick together.
- Using too much dressing can overwhelm the flavors.
- Forgetting to season can result in blandness.
- Skipping the refrigeration step may result in less flavor.
Helpful Tips
- Toast the corn in a skillet for extra flavor.
- Experiment with different herbs like basil or parsley.
- Add diced avocado for creaminess.
- Use fresh lime juice for a zesty kick.
FAQs
Can I make this salad ahead of time?
Yes, this pasta salad can be made a day in advance. Just keep it refrigerated, and it will taste even better as the flavors meld together.
Is it possible to make this recipe vegan?
Absolutely! Substitute the mayonnaise and sour cream with vegan alternatives and use pasta without egg.
What type of pasta works best?
Rotini is great for holding the dressing, but you can use any shape you like, such as fusilli, penne, or farfalle.
Can I add protein to this salad?
Yes! Grilled chicken, shrimp, or even black beans make excellent additions for a heartier dish.
How long will leftovers last?
Leftovers can be stored in the refrigerator for up to 3 days. Ensure it’s in an airtight container.
Conclusion
This Mexican street corn pasta salad is a delightful blend of flavors and textures that will make any meal feel special. Whether you’re hosting a summer gathering or just looking for a quick and satisfying dish, this salad is sure to please everyone at the table. Enjoy the vibrant tastes of Mexico right in your own home!
Mexican Street Corn Pasta Salad
Ingredients
- 8 oz rotini pasta
- 2 cups corn kernels fresh or frozen
- 1/2 cup red onion diced
- 1 cup cherry tomatoes halved
- 1/4 cup cilantro chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp chili powder
- 1 lime juiced
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta and corn kernels.
- Add the diced red onion and halved cherry tomatoes to the bowl.
- In a separate bowl, mix the mayonnaise, sour cream, chili powder, lime juice, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine thoroughly.
- Gently fold in the chopped cilantro.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with additional cilantro if desired.