This creamy Mexican street corn pasta salad is a fun twist on a classic dish! It brings together flavorful corn, pasta, and a zesty dressing, making it perfect for gatherings or a quick meal.
Every bite is like a fiesta! I love adding extra cheese and cilantro on top – makes me feel like a pro chef! Who needs to go out when you can enjoy street food at home? 🌽🍝
Key Ingredients & Substitutions
Ditalini Pasta: This small pasta shape is perfect for capturing all the creamy dressing and corn. However, if you can’t find it, feel free to use shells, fusilli, or any small pasta. Just make sure it can hold the sauce well!
Corn Kernels: Fresh corn is amazing in this salad, especially when sautéed until slightly charred. If corn isn’t in season, frozen corn works just as well. Just thaw and use it straight from the bag!
Cotija Cheese: This crumbly cheese adds a nice salty kick. If you’re unable to find it, feta cheese is a great substitute! It provides a similar texture and flavor that complements the dish well.
Mayonnaise & Sour Cream: The combination creates a rich and creamy dressing. For a lighter option, you can use Greek yogurt instead of sour cream. It adds creaminess with more protein!
What’s the Best Way to Cook the Corn for Maximum Flavor?
Cooking the corn until slightly charred really brings out its sweetness and adds depth to your salad. Here’s how to perfectly prepare it:
- Heat olive oil in a large skillet over medium-high heat.
- Add fresh or thawed corn kernels and sauté for about 5-7 minutes.
- Stir occasionally until corn gets a nice golden-brown color.
- Once done, let it cool slightly before adding to the salad.
This step will enhance the overall flavor of your pasta salad, making it taste just like authentic Mexican street corn!
How to Make Creamy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Pasta Salad:
- 12 oz ditalini pasta (or other small pasta shapes)
- 4 cups corn kernels (fresh or frozen, thawed)
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 cup crumbled cotija cheese (divided)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice (plus extra lime wedges for serving)
- 1 teaspoon chili powder, plus more for garnish
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
How Much Time Will You Need?
This creamy Mexican street corn pasta salad will take about 15-20 minutes of prep time and an optional 30 minutes of chilling time. It’s quick to prepare and perfect for serving at parties or enjoying as a refreshing meal on its own!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the ditalini pasta and cook according to the package instructions until it is al dente. This usually takes around 8-10 minutes. After cooking, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
2. Sautéing the Corn:
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the corn kernels to the skillet. Sauté the corn for about 5-7 minutes, stirring occasionally until it is slightly charred and cooked through. This gives the corn a lovely flavor. Once done, remove from heat and allow it to cool.
3. Making the Dressing:
In a large mixing bowl, add the mayonnaise, sour cream (or Mexican crema), fresh lime juice, chili powder, smoked paprika (if using), ground cumin, salt, and black pepper. Whisk everything together until the mixture is smooth and creamy. This dressing is what brings the salad to life!
4. Combining the Ingredients:
To the bowl with the dressing, add the cooled pasta, charred corn, half of the crumbled cotija cheese, and the chopped cilantro. Gently toss everything together until all the ingredients are well coated and combined for that flavorful punch.
5. Adjusting the Flavor:
Give your salad a taste! If you feel it needs more flavor, add a pinch more salt, a splash more lime juice, or a sprinkle of chili powder for extra kick. It’s all about making it delicious just for you!
6. Serving the Salad:
Transfer the pasta salad into a serving bowl. Top it off with the remaining cotija cheese, a sprinkle of chili powder, and some more cilantro if you’d like. It’s so pretty!
7. Final Touches:
Garnish with lime wedges on the side, perfect for squeezing fresh lime juice over each serving. This adds a zesty freshness right before you dig in!
8. Chilling (Optional):
You can serve the salad immediately or chill it in the refrigerator for about 30 minutes. Chilling will meld the flavors even more, making it even tastier!
Enjoy your creamy, zesty Mexican street corn pasta salad with friends and family! 🌽🍝
FAQ for Creamy Mexican Street Corn Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While ditalini is perfect for this recipe, you can use any small pasta shape like elbow macaroni, shells, or fusilli. Just ensure that the pasta can hold the creamy dressing well!
Can I Make This Salad Vegan?
Yes! To make this pasta salad vegan, substitute the mayonnaise and sour cream with vegan alternatives. You can use cashew cream or a vegan sour cream. For the cotija, use vegan cheese crumbles or omit it altogether!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the pasta may soak up some dressing. If needed, add a dollop of extra mayo or sour cream before serving.
Can I Add Other Ingredients?
Definitely! Feel free to customize your salad. Chopped bell peppers, diced avocado, jalapeños, or even black beans would make excellent additions for extra flavor and nutrition!
