This Easy Mexican Street Corn Pasta Salad is a colorful and tasty dish. It blends pasta with sweet corn, creamy dressing, and tangy lime for a fiesta in every bite!
I love how it’s super simple to whip up. Plus, it’s perfect for summer BBQs or just enjoying on the patio. Who doesn’t love a salad that feels like a party? 🌽🎉
Key Ingredients & Substitutions
Pasta: I recommend using cavatappi for its fun shape that holds onto the dressing well. Elbow macaroni works too! If you’re gluten-free, try gluten-free pasta available in most stores.
Corn: Fresh corn gives a sweet crunch. If it’s not in season, frozen corn is a great alternative. Just thaw it, and you’re good to go!
Poblano Pepper: This pepper adds a mild heat and smokiness. If you want more spice, try a jalapeño, or if you prefer mild, you can skip it altogether.
Cotija Cheese: Cotija has a wonderful crumbly texture and salty flavor. If you can’t find it, feta works well too. For a dairy-free option, use vegan cheese that crumbles.
Sour Cream: I like using Mexican crema for its rich texture, but plain yogurt is a good substitute too, if you need something lighter.
How Do You Perfectly Char Corn and Poblano Peppers?
Charring corn and poblano peppers adds a smoky flavor that brightens up the salad. Here’s how to do it right:
- For corn, grill it over medium-high heat or use a skillet. Turn occasionally until you see dark spots, about 8-10 minutes.
- To char the poblano, roast directly over an open flame or under a broiler until blackened all around. This takes about 5-7 minutes.
- Once charred, cover the poblano with plastic wrap to steam it for 10 minutes. This helps the skin come off easily!
Peel off the skin, remove seeds, and chop it up for the salad. Enjoy the smokiness it adds!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz pasta (cavatappi or elbow macaroni)
- 4 ears fresh corn (or about 3 cups frozen corn, thawed)
- 1 can (15 oz) black beans, rinsed and drained
- 1 large poblano pepper
- 1/2 cup red onion, finely chopped
- 1 cup cotija cheese, crumbled (or feta as a substitute)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Juice of 1 large lime (about 3 tablespoons)
- Salt and freshly ground black pepper to taste
For the Garnish:
- Additional lime wedges
- Extra cilantro for garnish
How Much Time Will You Need?
This delightful salad takes about 30 minutes to prepare! You’ll spend some time cooking the pasta, charring the corn and peppers, mixing the dressing, and combining everything until it’s just right. Chill it for about 15 minutes before serving for best flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions until it’s al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to stop it from cooking further. Set aside to cool.
2. Prepare the Corn and Poblano:
If you’re using fresh corn, char the ears over an open flame (like on a gas burner or grill) or in a hot skillet until they have blackened spots, about 10 minutes. Cut the kernels off the cob and set aside. For the poblano, roast it over an open flame or under the broiler until it’s blackened all around, about 5-7 minutes. Once charred, place it in a bowl and cover with plastic wrap for 10 minutes to steam. Then, peel off the skin, remove seeds, and chop into small pieces.
3. Mix the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and a pinch of salt and pepper until everything is well combined and creamy.
4. Combine All Ingredients:
Add the cooled pasta to the dressing along with the charred corn, chopped poblano, black beans, red onion, most of the cotija cheese, and chopped cilantro. Gently toss everything together until well coated.
5. Adjust Seasoning:
Take a taste of your pasta salad and see if it needs more salt, pepper, or lime juice. Adjust according to your preference for flavor!
6. Serve:
Transfer the salad to a large serving bowl or platter. Sprinkle the remaining cotija cheese and some extra chopped cilantro on top for garnish. Serve with lime wedges on the side for drizzling.
This salad is best enjoyed chilled or at room temperature, making it perfect for potlucks or BBQs. It even tastes better the next day because the flavors get a chance to mingle. Enjoy your delicious Mexican Street Corn Pasta Salad!
FAQ for Easy Mexican Street Corn Pasta Salad
Can I Use Canned Corn Instead of Fresh?
Absolutely! If you’re in a pinch, using canned corn works just fine. Just make sure to drain and rinse it thoroughly before adding it to the salad. However, if you can, fresh corn gives a wonderful sweetness and crunch!
How Do I Store Leftover Pasta Salad?
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. Just give it a quick stir before serving again; you might want to add a little more lime juice or dressing to refresh it!
Can I Make This Salad Ahead of Time?
Yes! This salad is great for making ahead. Prepare it up to a day in advance, and it will taste even better as the flavors meld. Just keep it refrigerated and toss it gently before serving.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, crumbled feta makes a great substitute. If you’re looking for a dairy-free option, try using vegan cheese that crumbles well!
