Mexican Street Corn Pasta Salad: A Whimsical Twist on a Classic

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8 oz. elbow macaroni; 2 cups corn kernels (fresh or frozen); 1 red bell pepper, finely chopped; 1 cup cherry tomatoes, halved; ¼ cup red onion, diced; 1 avocado, diced; ¼ cup cilantro, chopped; ¼ cup mayonnaise (or Greek yogurt); 1 tablespoon lime juice; 1 teaspoon chili powder; 1 teaspoon garlic powder; Salt and pepper to taste; ½ cup crumbled cotija cheese (or feta)

So, you’re craving something fresh, flavorful, and a little out of the ordinary, huh? You’ve come to the right place! Let me introduce you to Mexican Street Corn Pasta Salad—a dish that effortlessly combines the vibrant flavors of Mexico with the delightful chew of pasta. Trust me, this dish is as fun to eat as it is to make, and it’s perfect for those sunny days when you want something light and refreshing.

What Is Mexican Street Corn?

Before we dive headfirst into the recipe, let’s take a moment to appreciate the star of the show: elote, or Mexican street corn. This beloved street food usually involves fresh corn on the cob, slathered in mayonnaise, sprinkled with cheese, spiced up with chili powder, and finished off with a squeeze of lime. It’s a festival of flavors that, once tasted, makes you want to add it to everything. And guess what? I’ve done just that by creating this pasta salad!

Why Pasta Salad, You Ask?

Why pasta salad? Well, it’s one of those magical dishes that works for any occasion. You can serve it at summer BBQs, family picnics, or even just as a side for dinner. Plus, it’s super easy to whip up (thankfully, no cob-pulling required!). Speaking of ease, let’s get into how to make this delightful dish that’s bound to impress your taste buds and your friends.

Ingredients You’ll Need

Before you riot (or run to the store), here’s a quick list of what you need:

For the Salad:

8 oz. elbow macaroni (or any pasta you like—feel free to get wild)
2 cups corn kernels (fresh or frozen; if you’re feeling fancy, grill that corn for extra flavor)
1 red bell pepper, finely chopped
1 cup cherry tomatoes, halved
¼ cup red onion, diced (or not, if you’re not a fan of onion breath)
1 avocado, diced (yes, please!)
¼ cup cilantro, chopped (if you’re into that magical herb)

For the Dressing:

¼ cup mayonnaise (or Greek yogurt if you want to be healthy—don’t worry, I won’t tell)
1 tablespoon lime juice (freshly squeezed for that zesty kick)
1 teaspoon chili powder (adjust to taste; you know your spice limit!)
1 teaspoon garlic powder
Salt and pepper to taste
½ cup crumbled cotija cheese (or feta—your call)

How to Make Mexican Street Corn Pasta Salad

Now that you’ve gathered your ingredients, it’s time to channel your inner chef. Follow these steps for pasta salad perfection!

Step 1: Cook the Pasta

Start by boiling a pot of salted water. Once boiling, toss in your elbow macaroni. Cook until al dente—usually around 8-10 minutes. Drain it, and don’t forget to rinse it under cold water to stop the cooking process. We want it cool and ready for action, right?

Step 2: Prepare the Corn

If you’re using fresh corn, go ahead and grill it or boil it for a few minutes until tender. If you’re using frozen corn, no shame! Just pop it in a microwave for a couple of minutes, or sauté it briefly on the stovetop until warmed through. Tastes like summer, doesn’t it?

Step 3: Mix it All Together

In a large bowl, mix the cooled pasta, corn, red bell pepper, cherry tomatoes, red onion, avocado, and cilantro. Get in there with your hands—it’s more fun that way!

Step 4: Whip Up the Dressing

In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. This dressing is where the magic happens (seriously, how can you not love mayonnaise transformed into something divine?).

Step 5: Combine and Chill

Pour that tangy dressing over your pasta salad and stir everything together until it’s all beautifully coated. For the best flavor, let it chill in the fridge for at least 30 minutes. Go do something fun while you wait—like scrolling through TikTok or arguing about which is better, cats or dogs (FYI: it’s always dogs).

Tips for an Epic Salad

Now that you’re practically a Mexican Street Corn Pasta Salad expert, here are a few tips to take your dish from good to great:

Add Some Kick: If you like it spicy, throw in some diced jalapeños or a splash of hot sauce in the dressing.
Make it a Meal: For a heartier version, add grilled chicken or shrimp. Because why not make it protein-packed and delicious?
Get Creative: Experiment! Swap in different veggies or cheeses. Who knew you could have so much fun in the kitchen?

Storage? Don’t Mind If I Do!

Leftovers? No problem. Store any uneaten salad in an airtight container in the fridge for up to 3 days. Just remember: avocado tends to brown, so you might want to add it fresh when serving leftovers. No one needs sad, brown avocado in their life, am I right?

Nutritional Value (Because I Care About You)

If you’re curious about how much damage this delightful salad does to your waistline, here’s a quick breakdown of the basics per serving (approx). Keep in mind, this is a lovely treat, not just your average leafy green!

Calories: 250 (roughly)
Protein: 6g
Carbs: 40g
Fat: 10g

Final Thoughts

And there you have it—your new go-to recipe for Mexican Street Corn Pasta Salad. It’s packed with flavors, super easy to prepare, and will undoubtedly make you the star of any summer gathering. Plus, it’s a great way to channel that taco truck vibe without leaving your kitchen.

So, go ahead and whip up this colorful pasta salad, and let me know how it turns out! Do you think your friends will love it as much as you do? Spoiler: they will. After all, who could resist a dish that combines pasta, corn, cheese, and all things flavorful? Happy cooking! 🍴