Mexican Street Corn Pasta Salad – pasta tossed with charred corn kernels, queso fresco cheese, lime juice, and a kick of taco seasoning. Finished with a creamy dressing made with mayonnaise, sour cream, and cilantro. Whether served as a side dish at your next potluck or as a light lunch, this pasta is sure to impress with its bold flavors.
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Easy Corn Salad Recipe
Prepare your taste buds for a fiesta of flavors with this Mexican Street Corn Pasta Salad! Tender pasta, charred corn kernels, queso fresco cheese, zesty lime juice, and a kick of chili powder. Each bite is a harmonious balance of sweet, smoky, tangy, and spicy flavors. Whether served as a refreshing side dish at a summer barbecue or as a satisfying main course for a light lunch, this pasta salad is sure to steal the show and leave everyone craving more!
How to Make Street Corn Pasta Salad
This side dish is super easy to make with only a few simple ingredients. Bring a large pot of water to a boil over high heat. Add pasta and cook according to the package instructions for al dente. Drain and rinse with cold water and cool to room temperature.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and taco seasoning. Add corn kernels and cooked pasta. Stir to combine. Add queso fresco cheese and cilantro. Toss to coat. Cover the bowl and refrigerate a few hours before serving.
Helpful Tips and Frequently Asked Questions
- You can use any corn that you like.
- Canned corn, frozen corn, grilled corn, or fresh corn kernels off the cob all work great.
- You can use yellow corn or sweet corn.
- Variations/Additions:
- red onion
- bell pepper
- green onions
- jalapenos
- black beans
- You can use queso fresco, Cotija cheese, or feta cheese.
- You can substitute Greek yogurt for sour cream for lower calories.
- You can use any shape of pasta that you have on hand: fusilli, cavatappi, elbow macaroni, bowtie, or penne.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Store leftovers in an airtight container in the fridge.
What to Serve with Mexican Street Corn Salad
This pasta salad is a staple at our cookouts and picnics. It is so easy to make and everyone loves it. One bite, and you will see why! When it comes to what to serve with this pasta, I’ve got some delicious ideas for you:
- For a fresh and crisp addition, serve alongside a mixed green salad tossed with avocado slices, cherry tomatoes, and a tangy lime dressing. This will provide a refreshing contrast to the creamy pasta salad.
- If you’re craving something heartier, consider pairing it with grilled chicken or pork tenderloin, which will add a protein-rich element to the meal.
- For a lighter option, roasted or grilled vegetables such as bell peppers, zucchini, and onions offer a flavorful and nutritious addition.
- And, of course, no Mexican-inspired meal is complete without a side of warm tortilla chips and homemade salsa or guacamole for dipping.
With these tasty accompaniments, this pasta salad it sure to please the whole family. Looking for more recipes to serve with this pasta? Here are some popular recipes from the website:
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Mexican Street Corn Pasta Salad
Yield: 8 people
Mexican Street Corn Pasta Salad – pasta is tossed with charred corn kernels, queso fresco cheese, zesty lime juice, and a kick of chili powder, creating a fiesta of flavors in every bite. Finished with a creamy dressing made with mayonnaise, sour cream, and cilantro. Whether served as a side dish at your next potluck or as a light lunch, this pasta is sure to impress with its bold flavors.
- 2 (12-oz) bags frozen fire-roasted corn thawed
- 8- oz pasta
- ½ cup mayonnaise
- ¼ cup sour cream
- 1½ Tbsp lime juice
- 1 Tbsp taco seasoning
- ⅓ cup queso fresco cheese crumbled
- ¼ cup chopped fresh cilantro or to taste
-
Bring a large pot of water to a boil over high heat. Add pasta and cook according to the package instructions for al dente. Drain and rinse with cold water and cool to room temperature.
-
In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and taco seasoning.
-
Add corn kernels and cooked pasta. Stir to combine. Add queso fresco cheese and cilantro. Toss to coat.
-
Cover the bowl and refrigerate a few hours before serving.
- You can use any corn that you like.
- Canned corn, frozen corn, grilled corn, or fresh corn kernels off the cob all work great.
- You can use yellow corn or sweet corn.
- Variations/Additions:
- red onion
- jalapenos
- bell pepper
- green onions
- black beans
- You can use queso fresco, Cotija cheese, or feta cheese.
- Can substitute greek yogurt for sour cream for lower calories.
- You can use any shape of pasta that you have on hand: fusilli, cavatappi, elbow macaroni, bowtie, or penne.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Store leftovers in an airtight container in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
