This Easy Mexican Street Corn Pasta Salad is a tasty mix of pasta, sweet corn, and colorful veggies. It’s creamy and bursting with flavor from lime and spices!
Perfect for summer picnics or a quick dinner, it comes together in no time. I love adding extra cheese on top because, let’s be honest, cheese makes everything better! 🧀
Key Ingredients & Substitutions
Pasta: I used elbow macaroni, which is a classic, but cavatappi works great too! You could even try gluten-free pasta if needed. It’s all about your taste and dietary preferences.
Corn: Fresh grilled corn brings a fantastic flavor. If you can’t find it, frozen corn that’s been lightly charred works well. Just sauté it in a dry pan until it gets some color.
Poblano Peppers: They add a smoky flavor when roasted. If you want something milder, feel free to use bell peppers instead or skip them altogether!
Cotija Cheese: This cheese is crumbly and adds a nice salty kick. Feta works as a good substitute if Cotija is hard to find. Make sure to crumble well for even distribution!
Sour Cream: I prefer sour cream for the tanginess, but you can use Greek yogurt or even a dairy-free yogurt for a lighter option.
How Do You Get the Perfect Char on Corn and Peppers?
Charring adds amazing flavor to the vegetables, and here’s how to do it right:
- For corn, grill over medium-high heat for about 8-10 minutes, turning often until you see nice blackened spots.
- If using poblanos, roast them on an open flame until the skin is blackened all over. This can be done on a gas stove or under a broiler.
- After roasting, let the peppers steam in a covered bowl, which helps you easily peel off the skin. Don’t skip this step!
Just remember to watch your cooking times, and you’ll have bright, smoky flavors in your salad!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
Pasta and Veggies:
- 8 ounces elbow macaroni or cavatappi pasta
- 3 ears fresh corn, grilled and kernels removed (or 2 cups frozen corn, thawed and charred in a skillet)
- 1 cup canned black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 2-3 poblano peppers, roasted, peeled, and chopped
- 1/2 cup fresh cilantro, chopped
For The Creamy Dressing:
- 1 cup crumbled Cotija cheese (or feta cheese as a substitute)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 lime, juiced (plus extra lime wedges for garnish)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Seasoning:
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious pasta salad will take about 30 minutes to prepare and then you’ll want to chill it for at least 30 minutes before serving. So, set aside about an hour in total!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add your pasta and cook it according to the package directions until it’s al dente. Once done, drain and rinse it with cold water to stop the cooking, and let it sit aside to cool.
2. Prepare the Corn:
If you are using fresh corn, place the ears on the grill. Cook them on medium-high heat, turning occasionally, until they’re charred in spots—this should take about 8-10 minutes. Once they’re cool to touch, cut the kernels off the cob. If you’re using frozen corn, simply sautĂ© it in a hot, dry skillet until it’s lightly browned.
3. Roast the Poblano Peppers:
Roast the poblano peppers over an open flame on your gas stove or under a broiler until the skins are blackened all over. Then, place the peppers in a covered bowl or a sealed plastic bag for about 10 minutes. This will help steam the skins off. Once they’re cooled, peel off the skins, remove the seeds, and chop them up.
4. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Mix well until the dressing is nice and creamy.
5. Combine the Salad:
Add the cooked pasta, grilled corn, black beans, diced red bell pepper, chopped red onion, roasted poblano, and half of the chopped cilantro into the bowl with the dressing. Toss everything together until well coated with the dressing.
6. Add Cotija Cheese:
Gently fold in the crumbled Cotija cheese to keep it from breaking up too much. This cheese adds a delicious salty touch!
7. Final Taste Check:
Give the salad a taste, and adjust the seasoning if needed. You can add more salt, pepper, or lime juice according to your preference.
8. Chill the Salad:
Cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This helps all the flavors meld together beautifully.
9. Serve and Enjoy:
When you’re ready to serve, sprinkle the remaining cilantro on top and garnish with lime wedges for a fun touch. Enjoy this colorful, flavorful salad at your next gathering!
This vibrant pasta salad is creamy, smoky, tangy, and full of the bright flavors of Mexican street corn—perfect for potlucks, BBQs, or any day you want an easy and flavorful meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! If you can’t find fresh corn, frozen corn is a great alternative. Just make sure to thaw it and char it in a hot, dry skillet for a few minutes until it gets a bit of color and flavor.
How Do I Store Leftover Pasta Salad?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as the dressing may thicken as it sits.
Can I Make This Salad Ahead of Time?
Yes! This salad can be made up to a day in advance. Just keep it refrigerated and mix in the Cotija cheese right before serving to maintain its texture and flavors.
What Can I Substitute for Cotija Cheese?
If Cotija cheese isn’t available, feta cheese makes a fantastic substitute. It offers a similar salty flavor and crumbly texture. You could also try goat cheese for a different taste!
