Looking for a refreshing dish that captures the essence of summer? This Mexican street corn pasta salad combines the beloved flavors of elote with pasta for a unique and satisfying meal. With sweet corn, tangy lime, and a hint of spice, this salad is perfect for picnics, barbecues, or as a side at any gathering. Easy to make and bursting with flavor, it’s sure to become a favorite in your household.
Ingredients
- 8 oz rotini pasta
- 2 cups corn (cooked and cooled)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 10 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 350 calories, 12g protein, 15g fat, and 45g carbohydrates. It also provides a good source of vitamins A and C, making it a nutritious option.
Step-by-Step Cooking Process
- Cook the rotini pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, and red onion.
- Add the chopped cilantro and crumbled feta cheese to the bowl.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Adjust seasoning to taste, adding more lime juice or chili powder if desired.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a good stir and garnish with additional cilantro.
- Serve chilled or at room temperature for the best flavor.
- Enjoy this vibrant salad as a main dish or a side!
Alternative Ingredients
You can easily customize this salad by substituting ingredients. For example, swap out rotini for quinoa for a gluten-free option or use Greek yogurt instead of mayonnaise for a lighter dressing. Additionally, feel free to add black beans or avocado for extra texture and flavor.
Serving and Pairings
This Mexican street corn pasta salad pairs wonderfully with grilled chicken, shrimp tacos, or as a side dish for a summer barbecue. It can also be served alongside a fresh green salad or tortilla chips for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. This salad is best enjoyed cold, so there’s no need to reheat. It can also be frozen, but the texture of the pasta may change upon thawing.
Cooking Mistakes
- Overcooking the pasta can make it mushy; aim for al dente.
- Not cooling the pasta before mixing can result in a warm salad.
- Skipping the chilling time may prevent flavors from developing.
- Using too much dressing can overpower the other flavors.
- Forgetting to season can make the dish bland.
- Not rinsing the corn can lead to excess starch.
- Ignoring the balance of flavors may affect overall taste.
Helpful Tips
- For added crunch, toss in some chopped bell peppers.
- Adjust spice levels by varying the amount of chili powder.
- Use fresh ingredients for the best flavor.
- Make it a day ahead for enhanced flavor.
- Experiment with different cheeses for variety.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be prepared a day in advance. Just mix the ingredients, store in the fridge, and serve chilled. The flavors will intensify, making it even tastier!
What can I substitute for feta cheese?
If you prefer, you can use queso fresco or even a dairy-free cheese alternative. These options will provide similar flavors and textures.
Is this salad gluten-free?
To make this salad gluten-free, substitute the rotini pasta with gluten-free pasta or quinoa. Both options work well and maintain the salad’s flavor.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or black beans are great additions that enhance the salad’s nutritional value and make it more filling.
How long can leftovers be stored?
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. However, it’s best eaten fresh for optimal flavor.
Can I use frozen corn?
Yes, frozen corn works perfectly! Just thaw and drain it before adding to the salad. It’s a convenient option that saves time.
Conclusion
This Mexican street corn pasta salad is a delightful fusion of flavors and textures, perfect for any occasion. Easy to prepare and packed with nutrition, it’s a must-try for summer gatherings or a quick weeknight meal. Enjoy the refreshing taste of summer in every bite!
Mexican Street Corn Pasta Salad
Ingredients
- 8 oz rotini pasta
- 2 cups corn cooked and cooled
- 1 cup cherry tomatoes halved
- 1/2 cup red onion diced
- 1/4 cup cilantro chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, and red onion.
- Add the chopped cilantro and crumbled feta cheese to the bowl.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Adjust seasoning to taste, adding more lime juice or chili powder if desired.
- Cover the salad and refrigerate for at least 30 minutes.
- Before serving, give the salad a good stir and garnish with additional cilantro.
- Serve chilled or at room temperature.
- Enjoy this vibrant salad as a main dish or a side!
