This Creamy Mexican Street Corn Pasta Salad is a fun twist on a classic dish! It combines pasta, sweet corn, creamy dressing, and zesty spices for a tasty surprise.
You won’t believe how good this tastes! The flavors are bright and fresh, making it perfect for picnics or potlucks. I love serving it cold on hot days—it’s like a fiesta in a bowl!
Key Ingredients & Substitutions
Pasta: Ditalini is great for this salad, but you can use any small pasta like elbows or shells. Whole wheat pasta adds extra fiber, while gluten-free pasta works for gluten sensitivities.
Corn: Fresh corn gives a sweet crunch, but frozen corn is a quick alternative. Just make sure it’s thawed. Canned corn can work too, but rinse it to reduce excess sodium.
Cheese: Cotija provides that authentic flavor! If it’s hard to find, feta is a suitable swap, offering a similar crumbly texture. You can also use queso fresco for a milder taste.
Sour Cream: Mexican crema is deliciously rich, but you can substitute Greek yogurt if you want a lighter option. It still gives creaminess with a tangy kick!
How Do You Get the Perfectly Charred Corn?
Charred corn brings amazing flavor to this salad. Here’s how to do it:
- Start by heating your olive oil in a skillet over medium-high heat.
- Add the corn and leave it undisturbed for a few minutes. This helps it get those nice brown spots.
- Stir occasionally until it looks golden and has a bit of char—about 5-7 minutes is perfect!
Tip: Avoid overcrowding the skillet to ensure even cooking. If you have a lot of corn, do it in batches!
How to Make Creamy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Pasta Salad:
- 12 oz ditalini or small pasta tubes
- 4 cups corn kernels (fresh or frozen, thawed)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 tsp chili powder (plus extra for garnish)
- 1/2 tsp smoked paprika
- 1 lime, juiced (plus lime wedges for serving)
- Salt and black pepper to taste
For Garnish:
- 1 cup crumbled Cotija cheese (or feta as a substitute)
- Extra lime wedges
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 30 minutes to chill, making the total time around 45 minutes. This includes cooking the pasta, charring the corn, and letting the flavors meld in the fridge.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it reaches a boil, add the ditalini pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. After that, drain the pasta and rinse it under cold water to stop it from cooking further. Set it aside for now.
2. Char the Corn:
In a large skillet, heat the olive oil over medium-high heat. Add the corn kernels to the skillet and cook them, stirring occasionally, for about 5-7 minutes. You want them to be slightly charred and golden in some spots. Once they’re done, take them off the heat and let them cool down a bit.
3. Make the Creamy Dressing:
While the corn is cooling, grab a large mixing bowl. In it, whisk together the mayonnaise, sour cream (or Mexican crema), minced garlic, chili powder, smoked paprika, lime juice, and a pinch of salt and black pepper. Mix until everything is well combined and creamy.
4. Combine Everything:
Add the cooked pasta and charred corn into the bowl with the dressing. Next, toss in the chopped cilantro. Mix everything gently but thoroughly so that the pasta is nicely coated with the creamy sauce.
5. Add the Cheese:
Gently stir in most of the crumbled Cotija cheese, keeping some aside for garnish. This will give your salad a burst of flavor!
6. Taste and Adjust:
Give your salad a taste and see if it needs more salt, pepper, or lime juice. Adjust to your liking, making it just right for your taste buds!
7. Garnish and Chill:
Transfer the pasta salad to a serving dish and garnish with the reserved Cotija cheese and a sprinkle of chili powder. Don’t forget to add some lime wedges on the side! Cover the salad and chill it in the fridge for at least 30 minutes before serving. This helps all the flavors blend beautifully.
8. Serve and Enjoy:
Your Creamy Mexican Street Corn Pasta Salad is ready to be served! Enjoy it cold or at room temperature for a refreshing treat at your next gathering!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! Frozen corn works perfectly for this recipe. Just make sure to thaw it beforehand, and if you like, give it a quick sauté in the skillet to enhance its flavor!
How Long Can I Store Leftover Pasta Salad?
You can store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier the next day!
Can I Make This Salad Ahead of Time?
Yes, you can prepare it a day in advance! Just make sure to keep it covered in the refrigerator until you’re ready to serve. Just give it a quick stir before serving to refresh its creamy dressing.
What Can I Substitute for Cotija Cheese?
If you can’t find Cotija cheese, feta is a great substitute! It adds a similar salty flavor and crumbly texture. You could also use queso fresco for a milder taste.
