Elevate your pasta night with authentic mexican street corn pasta salad: a flavorful fiesta on your plate

Summer gatherings are incomplete without a refreshing and flavorful side dish. Mexican street corn pasta salad is the perfect solution, combining the vibrant flavors of Mexican street corn with the convenience of pasta salad. This easy-to-make dish will be the star of your next BBQ or potluck.

Ingredients:

• 1 pound pasta (such as rotini, penne, or macaroni)
• 2 ears of corn, shucked and kernels removed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/4 cup chopped bell pepper (any color)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup grated cotija cheese (optional)

Instructions:

1. Cook the pasta according to the package directions. Drain and rinse with cold water.

2. Grill or roast the corn. Preheat a grill or oven to medium heat. Grill or roast the corn until slightly charred and tender, about 5-7 minutes per side.

3. Remove the kernels from the corn. Cut the kernels off the cob and into a large bowl.

4. Combine the dressing ingredients. In a separate bowl, whisk together the mayonnaise, sour cream, cilantro, red onion, bell pepper, chili powder, cumin, smoked paprika, salt, and pepper.

5. Toss the pasta and dressing. Add the cooked pasta, corn kernels, and dressing to the large bowl with the corn. Toss to combine.

6. Refrigerate. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

7. Serve chilled. Garnish with cotija cheese, if desired, and serve chilled.

Tips for the Perfect Mexican Street Corn Pasta Salad:

• Use fresh corn. Fresh corn on the cob will give your salad the best flavor.
• Grill or roast the corn. Grilling or roasting the corn adds a smoky flavor that complements the other ingredients.
• Don’t overcook the pasta. Al dente pasta will hold its shape and not get mushy in the salad.
• Use a flavorful dressing. The dressing is what makes this salad so delicious. Don’t be afraid to experiment with different spices and seasonings.
• Let the salad marinate. Allowing the salad to marinate in the refrigerator for at least 30 minutes will allow the flavors to meld and develop.

Variations:

• Add grilled chicken or shrimp. For a more protein-packed salad, add some grilled chicken or shrimp.
• Use different vegetables. Feel free to add other vegetables to your salad, such as tomatoes, cucumbers, or zucchini.
• Make it spicy. Add some chopped jalapeños or cayenne pepper to the dressing for a spicy kick.
• Use a different type of pasta. Any type of short pasta will work in this salad, so feel free to use what you have on hand.

Serving Suggestions:

• As a side dish. Mexican street corn pasta salad is a great side dish for grilled meats, fish, or tacos.
• As a main course. Add some grilled chicken or shrimp to make it a complete meal.
• As a potluck dish. This salad is always a hit at potlucks and summer gatherings.

“Wrap Up”

Mexican street corn pasta salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. So next time you are looking for a new salad recipe, give this one a try. You won’t be disappointed!

Frequently Asked Questions:

Q: Can I use canned corn instead of fresh corn?
A: Yes, you can use canned corn in a pinch. However, fresh corn will give your salad the best flavor.

Q: Can I make this salad ahead of time?
A: Yes, you can make this salad up to 3 days ahead of time. Just store it in the refrigerator in an airtight container.

Q: What can I do if my salad is too spicy?
A: If your salad is too spicy, you can add some sour cream or mayonnaise to help balance out the flavors. You can also add some chopped tomatoes or cucumbers to dilute the spice.