This Mexican street corn pasta salad is the perfect fusion of flavors and textures, bringing together the delicious essence of street corn with the heartiness of pasta. Ideal for summer picnics or a quick weeknight dinner, this dish is sure to impress your family and friends with its bright colors and fresh ingredients.
Ingredients
- 8 oz rotini pasta
- 2 cups corn (fresh or frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and cooking time is an additional 10 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 320 calories, 12g of fat, 45g of carbohydrates, and 8g of protein. This is for one person.
Step-by-Step Cooking Process
- Cook the rotini pasta according to package instructions; drain and cool.
- In a skillet, sauté the corn until slightly charred, about 5 minutes.
- In a large bowl, combine the cooled pasta, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss well to combine.
- Adjust seasoning if necessary.
- Chill in the refrigerator for at least 30 minutes.
- Before serving, give the salad a good stir.
- Garnish with additional cilantro and lime wedges if desired.
- Serve cold and enjoy!
Alternative Ingredients
You can substitute pasta with quinoa for a gluten-free option. Additionally, Greek yogurt can replace sour cream for a lighter dressing. Feel free to add other vegetables like avocado or black beans for extra flavor and nutrition.
Serving and Pairings
This dish pairs beautifully with grilled chicken or shrimp. It can also be served alongside tacos or burritos for a complete Mexican-themed meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. This salad is best enjoyed cold and does not reheat well. It is not recommended to freeze due to the creamy dressing.
Cooking Mistakes
- Overcooking the pasta can make it mushy. Aim for al dente.
- Skipping the chilling step can result in a less flavorful salad.
- Not seasoning the dressing adequately can lead to blandness.
- Ignoring the corn charring step can miss out on flavor.
- Using stale herbs can diminish the dish’s freshness.
Helpful Tips
- Use fresh corn for the best flavor.
- Customize the spice level by adjusting chili powder.
- Mix in some crumbled cheese for added creaminess.
- Include diced jalapeños for a spicy kick.
- Always taste and adjust seasoning before serving.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made a day ahead of time. Just be sure to store it in the refrigerator. The flavors will meld beautifully overnight.
Is it possible to make this salad vegan?
Absolutely! Use vegan mayo and sour cream, and ensure your pasta is egg-free.
What can I add for extra protein?
You can add grilled chicken, black beans, or even chickpeas for a protein boost.
How long does this salad last in the fridge?
This salad can last up to three days in the refrigerator if stored properly in an airtight container.
Can I use frozen corn?
Yes, frozen corn works perfectly. Just thaw and drain it before using.
Conclusion
This Mexican street corn pasta salad is a vibrant and flavorful dish that’s easy to prepare. Perfect for gatherings or as a side dish, it brings a taste of the street food culture right to your table. With its creamy dressing and fresh ingredients, it’s sure to be a hit with everyone!
Mexican Street Corn Pasta Salad
Ingredients
- 8 oz rotini pasta
- 2 cups corn fresh or frozen
- 1 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup cilantro chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions; drain and cool.
- In a skillet, sauté the corn until slightly charred, about 5 minutes.
- In a large bowl, combine the cooled pasta, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss well to combine.
- Adjust seasoning if necessary.
- Chill in the refrigerator for at least 30 minutes.
- Before serving, give the salad a good stir.
- Garnish with additional cilantro and lime wedges if desired.
- Serve cold and enjoy!
Nutrition
