Creamy Mexican Corn Pasta Salad

Enjoy a vibrant and satisfying Mexican Corn Pasta Salad featuring sweet corn, creamy dressing, and a hint of spice. This easy recipe is perfect for potlucks, barbecues, or a flavorful side dish.

• Keyword Focus: Mexican Corn Pasta Salad, Elote Pasta Salad, Creamy Pasta Salad, Summer Salad Recipe, Easy Side Dish.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 15 minutes (for pasta and corn)

Ingredients:

• 1 lb pasta (rotini, elbow macaroni, or your favorite shape)
• 2 cups corn kernels (fresh off the cob, frozen thawed, or canned drained)
• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup chopped fresh cilantro
• ¼ cup crumbled Cotija cheese or feta cheese (optional)
• ½ red bell pepper, diced (optional)
• 1 jalapeño, seeded and minced (optional, for heat)

Equipment:

• Large pot
• Large mixing bowl

Instructions:

1. Cook Pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Set aside in a large mixing bowl.
2. Cook Corn (if using fresh): If using fresh corn, grill, boil, or sauté until tender. Cut kernels off the cob.
3. Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, garlic powder, salt, and pepper.
4. Combine Ingredients: Add the corn kernels, cilantro, Cotija cheese (if using), red bell pepper (if using), and jalapeño (if using) to the cooked pasta.
5. Dress the Salad: Pour the dressing over the pasta and corn mixture. Toss gently until everything is well coated.
6. Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning before serving.

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SEO Recipe 2: Quick & Easy Mexican Street Corn Pasta Salad

This quick Mexican Street Corn Pasta Salad captures the essence of elote in a simple pasta dish. With a creamy lime dressing and a sprinkle of cheesy goodness, it's a guaranteed crowd-pleaser.

• Keyword Focus: Easy Mexican Pasta Salad, Street Corn Pasta Salad, Elote Salad, Quick Pasta Recipe, Mexican Side Dish.

Yields: 4-6 servings Prep time: 15 minutes Cook time: 10 minutes (for pasta)

Ingredients:

• 8 oz pasta (small shells, rotini, or macaroni work well)
• 1 ½ cups frozen corn kernels, thawed
• ⅓ cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon Tajín seasoning (or chili powder with a pinch of cayenne)
• Salt to taste
• ¼ cup chopped fresh cilantro
• 2 tablespoons crumbled Cotija cheese or queso fresco

Equipment:

• Medium pot
• Medium mixing bowl

Instructions:

1. Cook Pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Transfer to a medium mixing bowl.
2. Toast Corn (Optional): For extra flavor, you can lightly toast the thawed corn kernels in a dry skillet over medium heat for a few minutes until slightly browned.
3. Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, Tajín seasoning (or chili powder and cayenne), and salt.
4. Assemble the Salad: Add the thawed (and toasted, if desired) corn and cilantro to the cooked pasta. Pour the dressing over the mixture and toss to combine.
5. Chill and Serve: Sprinkle the crumbled Cotija cheese or queso fresco over the salad. Chill for at least 15 minutes before serving to allow the flavors to meld.

Enjoy these delicious and easy Mexican Corn Pasta Salad recipes! They are perfect for adding a zesty and flavorful touch to any meal.