Mexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad Recipe
Introduction
Welcome to a scrumptious and vibrant recipe that combines the flavors of Mexican street corn with the satisfying comfort of pasta salad. This delightful dish brings together the smoky and tangy notes of grilled corn, creamy mayo, zesty lime, and a touch of spicy chili powder. Whether you’re hosting a summer barbecue or simply craving a refreshing and satisfying meal, this Mexican Street Corn Pasta Salad is sure to impress.
Why You’ll Love This Recipe
This Mexican Street Corn Pasta Salad offers a delightful medley of flavors and textures that will leave you craving more. Here’s why you’ll fall in love with this recipe:
- The combination of grilled corn and pasta creates a perfect balance of sweetness and heartiness.
- The creamy mayo and lime dressing add a refreshing and tangy element.
- A sprinkle of chili powder brings a touch of heat and complexity to the dish.
- This recipe is versatile and can be easily customized to suit your taste preferences.
- It’s a crowd-pleaser and perfect for potlucks, picnics, or family gatherings.
Ingredients
To create this tantalizing Mexican Street Corn Pasta Salad, you’ll need the following ingredients:
- 8 ounces of fusilli pasta
- 4 ears of fresh corn, husked
- 1/4 cup of mayonnaise
- 2 tablespoons of freshly squeezed lime juice
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of smoked paprika
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of crumbled cotija cheese
- 2 tablespoons of chopped fresh cilantro
Step-by-Step Instructions
Follow these simple steps to create a mouthwatering Mexican Street Corn Pasta Salad:
- Cook the fusilli pasta according to the package instructions. Drain and set aside.
- Preheat your grill to medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally until nicely charred. Remove from the grill and let it cool.
- Once the corn has cooled, carefully cut the kernels off the cob and place them in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper.
- Pour the dressing over the corn kernels and mix until well combined.
- Add the cooked pasta to the corn mixture and toss until the pasta is evenly coated with the dressing.
- Gently fold in the crumbled cotija cheese and chopped cilantro.
- Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the pasta salad a quick stir and garnish with additional cotija cheese and cilantro if desired.
Expert Tips for Success
Here are some valuable tips to help you achieve the best results with your Mexican Street Corn Pasta Salad:
- For an extra burst of flavor, grill the corn until it’s slightly charred.
- Use fresh corn whenever possible for the best taste and texture.
- If you don’t have access to a grill, you can also roast the corn in the oven.
- Feel free to adjust the amount of chili powder according to your spice preference.
- To make this recipe vegetarian-friendly, use a vegetarian-friendly cheese or omit it altogether.
Variations and Substitutions
Get creative and customize your Mexican Street Corn Pasta Salad with these variations and substitutions:
- Add diced red bell pepper or cherry tomatoes for an extra pop of color and freshness.
- Sprinkle crumbled bacon or grilled shrimp on top for added protein.
- Swap the fusilli pasta for your favorite pasta shape, such as penne or bowtie.
- Experiment with different cheeses like feta or queso fresco for a unique twist.
Serving Suggestions
This Mexican Street Corn Pasta Salad is delicious on its own or as a side dish. Here are some serving suggestions:
- Serve it alongside grilled chicken or steak for a complete meal.
- Pair it with fresh avocado slices and a side of tortilla chips for a satisfying lunch.
- Enjoy it as a refreshing side dish at your next barbecue or picnic.
FAQs
Q: Can I make this pasta salad in advance?
A: Absolutely! This pasta salad can be made a day in advance. Just make sure to keep it refrigerated until ready to serve.
Q: Can I use frozen corn instead of fresh corn?
A: While fresh corn is recommended for its natural sweetness and texture, you can use frozen corn if fresh corn is not available. Simply thaw and cook the corn before adding it to the salad.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by using vegan mayonnaise and omitting the cheese. You can also try using nutritional yeast as a vegan cheese substitute.
Final Thoughts
Indulge in the vibrant flavors of Mexican street corn with this delightful pasta salad. The combination of smoky grilled corn, creamy mayo, zesty lime, and a touch of spice will transport your taste buds to the streets of Mexico. This versatile dish is perfect for any occasion and can be easily customized to suit your preferences. So, gather your ingredients and get ready to savor the deliciousness of Mexican Street Corn Pasta Salad!
We hope you enjoy making and eating this recipe as much as we enjoyed sharing it with you. Don’t forget to share your experience and spread the love for this delicious dish!
Mexican Street Corn Pasta Salad Recipe
A scrumptious and vibrant pasta salad that combines the flavors of Mexican street corn with the satisfying comfort of pasta. This dish features grilled corn, creamy mayo, zesty lime, and a touch of spicy chili powder.
Ingredients
- 8 ounces fusilli pasta
- 4 ears fresh corn, husked
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Directions
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Cook the fusilli pasta according to package instructions, drain, and set aside.
-
Preheat grill to medium-high heat.
-
Grill the corn for about 10 minutes, turning occasionally until nicely charred. Remove and let it cool.
-
Cut the kernels off the cob and place them in a large mixing bowl.
-
Whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper in a small bowl.
-
Pour the dressing over the corn kernels and mix well.
-
Add the cooked pasta to the corn mixture and toss until evenly coated.
-
Gently fold in cotija cheese and chopped cilantro.
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Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld.
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Before serving, stir the pasta salad and garnish with additional cotija cheese and cilantro if desired.