Mexican Street Corn Pasta Salad
Certainly! Here's a two-line description for Mexican Street Corn Pasta Salad:A vibrant fusion of creamy pasta salad and zesty Mexican street corn flavors. This crowd-pleasing dish combines tender pasta, charred corn, tangy Cotija cheese, and a creamy chili-lime dressing for a perfect summer side or light main course.
Ingredients
- 8 oz. pasta of your choice (e.g., bow tie, penne, or rotini)
- 1 cup frozen corn kernels, thawed
- 1 cup cherry tomatoes, halved
- 1 cup diced red bell pepper
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- 1/4 cup chopped fresh scallions (optional)
- 2 tbsp. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika (optional)
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 tsp. Mexican Street Corn seasoning (or a combination of chili powder, garlic powder, and cayenne pepper)
- 1/4 cup chopped fresh epazote or oregano (optional)
Mexican Street Corn Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika (optional)
- Salt and pepper, to taste
- 1-2 tsp. hot sauce (e.g., sriracha or hot sauce of your choice)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Prepare the vegetables: In a large bowl, combine the corn kernels, cherry tomatoes, red bell pepper, cucumber, and red onion.
- Add the cooked pasta: Add the cooled pasta to the bowl with the vegetables and toss to combine.
- Make the Mexican Street Corn Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, smoked paprika (if using), salt, and pepper. Taste and adjust the seasoning as needed. If desired, add hot sauce to taste.
- Combine the dressing and pasta mixture: Pour the Mexican Street Corn Dressing over the pasta and vegetable mixture. Toss to coat everything evenly.
- Add the toppings: Sprinkle the chopped cilantro, queso fresco or feta cheese (if using), and scallions (if using) over the top of the pasta salad.
- Season with Mexican Street Corn seasoning: Sprinkle the Mexican Street Corn seasoning over the top of the pasta salad and toss to combine.
- Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Tips and Variations:
- Use leftover grilled corn or roasted corn for added smokiness.
- Add diced cooked chicken, steak, or carnitas to make the salad more substantial.
- Substitute diced avocado for some of the mayonnaise in the dressing for a creamier texture.
- Omit the sour cream and add more mayonnaise for a tangier dressing.
- Use different types of cheese, such as cotija or Oaxaca cheese, for a unique flavor.
- Add some diced jalapeños or serrano peppers to the salad for an extra kick of heat.
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper (optional)