Zesty Mexican Street Corn Pasta Salad Recipe for Summer Fun

When the warm sun kisses your skin, and the smell of grilled corn wafts through the air, you know it’s summer. Imagine biting into a creamy, zesty Mexican Street Corn Pasta Salad that dances with flavors, making every forkful feel like a fiesta in your mouth. This delightful dish combines the sweetness of corn, the tanginess of lime, and a hint of spice that will have you shouting “Olé!” at your dinner table. For more inspiration, check out this dinner recipes recipe.

I still remember the first time I served this at a backyard barbecue. Friends were skeptical at first—pasta salad? But as soon as they took a bite, their skeptical expressions turned into wide-eyed delight. It was gone in minutes! Perfect for picnics or summer gatherings, this salad is not just food; it’s an experience that brings people together around deliciousness.

The reactions were priceless, with everyone asking for seconds (and thirds!). No one could resist its charm.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Elbow Macaroni: Opt for whole wheat or gluten-free versions if you’re looking for healthier alternatives.

• Fresh Corn: Use sweet corn on the cob for the best flavor and grill it for extra smokiness.

• Red Bell Pepper: Choose ripe peppers for sweetness and color; they’ll add crunch and vibrancy.

• Cilantro: Fresh cilantro adds a herbaceous kick; if you’re not a fan, parsley can be used instead.

• Mayonnaise: Regular or Greek yogurt offers creaminess; I prefer adding some sour cream for extra tang.

• Lime Juice: Freshly squeezed lime juice elevates the dish with its zesty brightness—a must-have!

• Chili Powder: A sprinkle adds just enough heat; adjust based on your spice tolerance.

• Salt and Pepper: Essential seasonings to enhance all those amazing flavors—don’t skip these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mexican Street Corn Pasta Salad

Cook the Pasta: Bring a large pot of salted water to boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and rinse under cold water to stop cooking.

Grill the Corn: While pasta cooks, heat your grill to medium-high. Grill corn on all sides until charred and tender, about 10 minutes. Let it cool before cutting off kernels.

Chop Veggies: Dice red bell pepper and chop fresh cilantro while waiting for corn to cool down. This adds crispness and freshness to our salad.

Mix Dressing Together: In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Whisk until smooth; this dressing packs flavor into every bite.

Toss Ingredients Together: In the same bowl as dressing, add cooked pasta, corn kernels, diced bell pepper, and chopped cilantro. Gently fold everything together until well combined; ensure every morsel is coated!

Chill & Serve!: Cover the salad with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes before serving—this allows flavors to meld beautifully!

Now grab your fork (or maybe two), sit back, and enjoy this fiesta of flavors! Your taste buds are about to embark on an unforgettable journey.

As you dive into this vibrant bowl of goodness, remember: it’s not just about food; it’s about sharing moments with family and friends that linger long after the meal is over. Happy cooking!

Perfecting the Cooking Process

Start by boiling the pasta while grilling the corn. This way, everything finishes cooking around the same time for that perfect blend of flavors.

Add Your Touch

Feel free to swap out ingredients like using quinoa instead of pasta or adding black beans for extra protein.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For best flavor, enjoy cold without reheating.

Sometimes, I whip up this salad for parties and get requests for seconds before it even hits the table.

FAQ

What is Mexican Street Corn Pasta Salad?

Mexican Street Corn Pasta Salad combines pasta with grilled corn, spices, and creamy dressing.

Can I make this salad ahead of time?

Yes! It tastes even better when chilled overnight to allow flavors to blend.

What can I substitute for mayonnaise in this recipe?

Try Greek yogurt or avocado for a healthier twist on creaminess in your salad.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mexican Street Corn Pasta Salad

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of summer in every bite. This creamy, zesty salad combines sweet grilled corn, tender elbow macaroni, and fresh vegetables, all tossed in a tangy lime dressing. Perfect for barbecues, potlucks, or casual dinners, this salad is a crowd-pleaser that brings people together and adds a fiesta of flavors to your table.

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Ingredients

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• 1 cup elbow macaroni (uncooked)
• 2 ears fresh corn (grilled and kernels removed)
• 1 red bell pepper (diced)
• 1/4 cup fresh cilantro (chopped)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• Juice of 1 lime
• 1 tsp chili powder
• Salt and pepper to taste

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Instructions

1. Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water to cool.
2. Grill the corn on medium-high heat for about 10 minutes until charred; let cool before cutting off the kernels.
3. Dice the red bell pepper and chop cilantro.
4. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
5. Add cooked pasta, corn kernels, bell pepper, and cilantro to the dressing. Gently fold until well combined.
6. Chill in the refrigerator for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 460mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg