There’s just something extra special about Mexican Street Corn Pasta Salad. It’s flavorful, colorful, and just downright tasty. Perfect for outdoor picnics, BBQs, or even a regular old Tuesday night… I mean, who could resist the combination of sweet corn, spicy jalapeno, creamy yogurt and intriguing blend of cheeses? You’ll adore its seasonal vibrancy, and the textures will make your tastebuds dance! It’s a score for any event.
What’s even better? It’s also pretty easy to make – so you don’t need to stress if your culinary skills aren’t starred yet. And with this ChefSane-approved recipe, you’ll confidently whip up a stunning salad everyone will rave about. Get ready, cause it’s about to get muy delicioso!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 8 servings
- Yield: About 8 cups
Now, hold onto your sombreros as we dive into this tasty masterpiece!
Ingredients & Equipment You’ll Need
- 400 g of pasta
- 2 cups of sweet corn (canned or fresh)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chili powder
- 1 cup feta cheese
- Salt and pepper to taste
Equipment: Large pot, Mixing bowl
Now, let me turn your attention to a few key players here. The sweet corn, jalapeno and lime bring the classic Mexican flavor. While Greek yogurt lightens up the dish and gives a tangy backbone. It’s all tied together by the unique flavor of feta cheese, which emulates the traditional Cotija sometimes used in street corn. You can substitute with Cotija if you prefer.
How To Make Mexican Street Corn Pasta Salad
- First, fill your large pot with water, salt generously, and put over high heat to boil. When it starts boiling, add the pasta and cook it as per the package’s instruction.
- While your pasta cooks, combine your mayonnaise, Greek yogurt, lime juice and zest, chili powder, and salt and pepper in a mixing bowl. This will be the dressing of your salad.
- Once your pasta is done, drain it but keep it in the pot. Add the sweet corn, jalapeno and your prepared dressing, and mix it all up until every piece of pasta is coated.
- Garnish with your feta cheese just before serving. Enjoy!
Tips For The Best Results
- Use fresh corn if in season.
- Choice of pasta matters. Bow-ties, fusilli or penne will hold onto the flavors better.
Storage Tips
- Store in an airtight container, in the fridge for up to 4 days. Avoid leaving out for prolonged periods.
- Best served cold or at room temperature.
Frequently Asked Questions
Q: Can I add some chicken or shrimp to this pasta salad?
A: Absolutely! Both grilled chicken or shrimp would complement this salad well.
Q: Can I substitute feta cheese?
A: You can use Cotija which is very similar to feta or sharp Parmesan if you prefer.
Q: Do I have to use white pasta?
A: No, you can easily use whole wheat pasta or quinoa for a healthier choice.
Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day as the flavors meld.
Q: Can I use plain yogurt instead of Greek?
A: Yes, but Greek yogurt is thicker and will make your pasta creamier.
Nutritional Facts of Mexican Street Corn Pasta Salad
Per serve: 238 calories; protein 7g; carbohydrates 35g; dietary fiber 1.5g; sugars 3g; fat 8g; sodium 326mg.
In terms of flavor and texture combinations, Mexican Street Corn Pasta Salad is really on point. It’s spicy, tangy and a little sweet, making it an awesome side to any grilled meats or just by itself for a meatless meal option. So, mix up this beauty today and let us know how much you loved it. Happy cooking!
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