![To make a great Mexican street corn pasta salad, you need a few key items. Here’s what you'll need: - 2 cups elbow pasta - 1 cup corn kernels (can be fresh, frozen, or canned) - 1/2 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 jalapeño, seeds removed and minced These ingredients form the base of the salad. The pasta gives it structure, while the corn adds sweetness. The bell pepper and red onion provide crunch and flavor. The jalapeño adds a hint of heat, making each bite exciting. Now, let’s talk about the dressing. A creamy dressing brings everything together. Here’s what you will need: - 3 tablespoons mayonnaise - 2 tablespoons Greek yogurt - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and black pepper to taste Mixing mayonnaise with Greek yogurt makes the dressing rich yet light. Lime juice brightens the flavors. Chili powder adds a nice kick. Adjust the salt and pepper to match your taste. Want to take your salad up a notch? Consider adding these optional ingredients: - 1/2 cup feta cheese, crumbled - 1/4 cup fresh cilantro, chopped - Lime wedges for serving Feta cheese adds a salty, creamy touch. Fresh cilantro gives it a pop of color and flavor. Lime wedges make for a great finishing touch. You can squeeze some over the salad before eating for extra zest. For the full recipe, just click [Full Recipe]. Enjoy making your delicious Mexican street corn pasta salad! First, grab a large pot and fill it with salted water. Bring that water to a boil. Once it’s boiling, add the elbow pasta. Cook it until it’s al dente, usually about 8-10 minutes. Al dente means it should still have a slight bite to it. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This also cools it down so it won't warm the other salad ingredients. You can use fresh, frozen, or canned corn for this salad. If you choose fresh corn, heat your grill to medium-high. Grill the corn for about 5-7 minutes. Turn it often so it cooks evenly and gets a nice char. If you use frozen corn, just warm it in the microwave or on the stovetop. For canned corn, drain and rinse it under cold water before adding it to the mix. In a large mixing bowl, combine the cooled pasta with the corn and other veggies. Add diced red bell pepper, finely chopped red onion, and minced jalapeño. Don’t forget the crumbled feta cheese! Stir gently to mix everything. You want to make sure all the ingredients are evenly spread out. Now it’s time to make the dressing. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, and a pinch of salt and pepper. Make sure it’s smooth and well mixed. Pour this dressing over your pasta and veggies. Use a spatula to toss everything together. Cover the bowl and chill it in the fridge for at least 30 minutes. This chilling time helps the flavors blend well. Before serving, fold in some fresh chopped cilantro. Taste and adjust seasoning if you need to. For the full recipe, check out the detailed instructions provided above. You can easily adjust this salad to fit your diet. If you are vegan, swap out the mayo and Greek yogurt for avocado or vegan mayo. You can also use nutritional yeast instead of feta cheese for a cheesy flavor. Feel free to add more veggies! I love adding cherry tomatoes, cucumbers, or even black beans for extra protein. You can also mix in grilled chicken or shrimp for more heartiness. Boost the flavor with spices! Try adding cumin or smoked paprika for a deeper taste. Fresh herbs like parsley or dill can also brighten the dish. Chilling the salad is key. Let it sit in the fridge for at least 30 minutes. This waiting time helps all the flavors mix well. You will taste the difference! Make your pasta salad look appealing by adding fresh cilantro on top. You can also sprinkle extra feta cheese for color and taste. For a fun serving idea, use small mason jars. Layer the salad and dressings inside for a picnic-ready meal. Not only does this look cute, but it also makes serving easy! You can find the full recipe for Mexican Street Corn Pasta Salad in the previous section. {{image_4}} You can switch up the pasta in this salad. Whole wheat pasta adds a nutty flavor and more fiber. Gluten-free pasta is great for those with dietary needs. Both options work well in this dish. Just make sure to cook it al dente, just like you would with regular elbow pasta. Feel free to get creative with your ingredients. For a vegan twist, use a plant-based mayo and skip the feta cheese. You can use nutritional yeast instead, which adds a cheesy flavor. You can also change the vegetables. Try adding diced cucumbers for crunch or cherry tomatoes for sweetness. Other great choices include black beans or avocado for extra creaminess. This pasta salad shines as a side dish. It pairs well with grilled chicken or shrimp. If you want, serve it alongside tacos for a fun meal. You can also enjoy it on its own as a light lunch. For more flavor, sprinkle some chili powder on top before serving. This dish is tasty, colorful, and perfect for summer. Check out the Full Recipe for all the details! To store leftovers of your Mexican Street Corn Pasta Salad, place it in an airtight container. This keeps the flavors fresh and prevents any odors from your fridge. Make sure the salad is cooled before sealing. I recommend using glass containers as they do not absorb odors and are easy to clean. Store the salad in the fridge. Can you freeze the pasta salad? Yes, you can freeze it, but I do not recommend it for best taste and texture. If you choose to freeze, put it in a freezer-safe container. Leave some space at the top, as the salad may expand while freezing. When you want to eat it, thaw it overnight in the fridge. How long can you keep the salad? In the fridge, the Mexican Street Corn Pasta Salad lasts about 3 to 5 days. Always check for any off smells or changes in texture before eating. If you notice any, it’s best to throw it away. Enjoy your salad fresh for the best taste! Yes, you can make this salad ahead of time. I recommend chilling it for at least 30 minutes. This time helps the flavors mix well. The longer it sits, the better it tastes. You can even make it a day before serving. Just keep it covered in the fridge. You can keep this salad in the fridge for up to three days. After that, it may start to lose quality. Look for signs of spoilage, like a sour smell or slimy texture. If it looks or smells off, it's best to throw it away. To reheat leftovers, use the microwave. Start with a low setting to avoid overcooking. Heat in short bursts, stirring often. This helps keep the pasta from getting mushy. You can also enjoy it cold, as the flavors stay great. This blog post walked you through making a delicious pasta salad. You learned about the main ingredients like elbow pasta and corn. We covered the dressing and options for extra flavor. I shared tips for customizing your salad and how to store leftovers. Pasta salad is versatile and easy to adapt. Try different vegetables or dressings to match your taste. Enjoy making it and impress your family or friends with your cooking skills!](https://lazychefmagic.com/wp-content/uploads/2025/06/7c4e8f57-b9ac-4aa6-b18c-863868ed54c8-250x250.webp)
Mexican Street Corn Pasta Salad
Discover the deliciousness of Mexican Street Corn Pasta Salad! This vibrant dish combines elbow pasta, sweet corn, fresh veggies, and a creamy dressing that's bursting with flavor. Perfect for summer gatherings or as a quick weeknight meal, it's easy to make and ready in just 50 minutes. Don't miss out on this flavorful twist on a classic favorite! Click through to explore the full recipe and elevate your cooking game!