Easy Mexican Pasta Corn Salad: 3 Reasons It’s a BBQ Must-Have

By[email protected]
Mexican pasta Corn salad
Spread the love

Is your summer BBQ lineup missing that one dish that turns heads and gets people asking for seconds? One dish your BBQ spread may be missing is the vibrant and crowd-pleasing Mexican Pasta Corn Salad. This vibrant, flavor-packed salad combines the heartiness of pasta with the zesty punch of classic Mexican street corn. In fact, side dishes like this are statistically the most pinned summer recipes on Pinterest in North America, proving just how in-demand they are at gatherings.

If you’re looking for something creamy, colorful, and easy to prepare that complements grilled meats and stands strong on its own, this is it. Let’s dive into what makes this salad more than just a side.

Ingredients List

Gather these fresh ingredients to whip up a standout Mexican Pasta Corn Salad:

  • 2 cups pasta (Your favorite type)
  • 1½ cups of corn, either grilled fresh or canned and lightly seared for that smoky edge
  • ½ red onion, finely diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup Cotija cheese, crumbled (feta works well as a backup)
  • ½ cup chopped fresh cilantro
  • 1 jalapeño, deseeded and minced add more if you love spice!
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Substitutions:

  • Try Greek yogurt as a substitute for sour cream it’s lighter but still rich and tangy.
  • Swap in avocado chunks for extra creaminess.
  • Add black beans for a protein boost.

Timing

  • Prep Time: PT15M
  • Cook Time: PT10M
  • Total Time: PT25M

From prep to plate in just 25 minutes, this salad is quicker than most classic pasta salad recipes.

Step-by-Step Instructions

Step 1: Cook the Pasta

Boil your pasta in salted water and cook just until it’s firm yet tender to the bite. Drain and rinse under cold water to stop the cooking process.

Step 2: Prepare the Corn

For extra depth, grill or dry-sear fresh corn until lightly caramelized. Canned corn? Just drain and heat it in a dry skillet until it caramelizes.

Step 3: Chop the Veggies

Dice the onions, bell peppers, tomatoes, and jalapeño. Chop the cilantro finely.

Step 4: Make the Dressing

In a mixing bowl, blend the mayo, sour cream, lime juice, and seasonings until the mixture is silky and uniform.

Step 5: Combine Everything

Gently mix the pasta, corn, fresh vegetables, and dressing in a big bowl until evenly coated. Stir in Cotija cheese and cilantro.

Step 6: Chill and Serve

Refrigerate for at least 15 minutes to let flavors meld. Serve cold.

Nutritional Information

Per Serving (approximate values):

  • Calories: 310
  • Protein: 7g
  • Carbohydrates: 28g
  • Fats: 19g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 410mg

Healthier Alternatives for the Mexican Pasta Corn Salad

  • Low-Fat Dressing: Use avocado oil mayo or light Greek yogurt.
  • Vegan Option: Replace dairy with vegan mayo and plant-based cheese.
  • Low-Carb Swap: Use spiralized zucchini or whole-wheat pasta.
  • Gluten-Free: Opt for chickpea or rice pasta.

Serving Suggestions

  • Pair with grilled chicken, steak, or shrimp skewers.
  • Serve in lettuce cups for a fresh twist.
  • Top with crushed tortilla chips for added crunch.
  • Add a squeeze of extra lime and a dash of Tajin for spice lovers.

Common Mistakes to Avoid

  • Overcooking the Pasta: Mushy pasta won’t hold up under the creamy dressing.
  • Skipping the Chill Time: Flavors blend better after refrigeration.
  • Top with a handful of crushed tortilla chips right before serving to add a crunchy finishing touch.
  • Using Cold Corn: Warm or charred corn enhances flavor significantly.

Storing Tips for the Mexican Pasta Corn Salad

  • Storage: Keep leftovers fresh in a sealed container in the fridge for up to three days.
  • Prep Ahead: Store the salad and dressing separately to maintain the perfect texture.
  • Revive Leftovers: Add a splash of lime juice or extra dressing before serving again.

Conclusion

Mexican Pasta Corn Salad is the ultimate BBQ side: it’s quick to prepare, bursting with flavor, and endlessly customizable. Try it at your next cookout and watch it disappear fast! Leave a comment below, rate the recipe, or subscribe for weekly updates and fresh food ideas.

FAQs

Q1: Can I prep this salad in advance?
Definitely letting it chill a few hours enhances the flavors even more.

Q2: What can I use instead of Cotija cheese?
Feta or queso fresco works great as alternatives.

Q3: Is this salad served warm or cold?
It’s best served cold, especially for outdoor events.

Q4: How spicy is this salad?
It’s mild, but you can adjust the heat by adding or skipping the jalapeño.

Q5: Is frozen corn okay to use?
Yes, just thaw and lightly pan-roast it to boost flavor and improve texture.