Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is the perfect dish for a summer BBQ or picnic. It’s a delicious twist on a classic Mexican street food favorite, combining the flavors of grilled corn, creamy mayonnaise, and tangy lime juice in a refreshing pasta salad.
Ingredients:
- 8 oz. pasta (such as fusilli or penne)
- 2 cups grilled corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 1 jalapeno, seeded and diced
- 1/4 teaspoon chili powder
- 1 lime, juiced
- Salt and pepper to taste
Instructions:
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the pasta, grilled corn, mayonnaise, sour cream, cilantro, cotija cheese, jalapeno, chili powder, lime juice, salt, and pepper. Mix well to combine.
- Chill the pasta salad in the refrigerator for at least 1 hour before serving.
Popular questions:
- Can I use frozen corn instead of grilled corn?
- Is there a substitute for cotija cheese?
- Can I make this pasta salad ahead of time?
Yes, you can use frozen corn. Simply defrost it before adding it to the salad.
You can substitute cotija cheese with feta or parmesan cheese.
Yes, you can make it ahead of time and store it in the refrigerator until ready to serve.
Helpful tips:
- Add a squeeze of fresh lime juice before serving for an extra burst of flavor.
- For a spicier kick, leave the seeds in the jalapeno or add some crushed red pepper flakes.
- Garnish with additional cilantro leaves for a fresh and vibrant presentation.
Expert Secrets:
- Grill the corn for added smoky flavor before adding it to the salad.
- Mix in some diced avocado for a creamy texture.
- Experiment with different types of pasta shapes for a fun twist on the traditional recipe.
