Summer BBQs are all about delicious food, and this Mexican Street Corn Pasta Salad is sure to be a hit! Combining the flavors of elote, the beloved Mexican street corn, with the satisfying texture of pasta, this dish is both refreshing and flavorful. Plus, it’s easy to make, simple to store and super versatile to tweak to fit your dietary preferences.
The Why Behind The Ingredients
- Pasta Salad Ingredients
- Rotini Pasta – Rotini pasta is perfect for this salad because its spiral shape holds onto the dressing well, ensuring each bite is flavorful. You can also use chickpea pasta for added protein.
- Sweet Corn – Sweet corn brings a burst of sweetness to the salad. Using canned corn is convenient, but if you have the time, grilling fresh corn adds a smoky, rich flavor that elevates the dish.
- Chopped Cilantro – Cilantro adds a fresh, herbaceous note to the salad. If you’re not a fan of cilantro, you can substitute it with parsley or leave it out altogether.
- Queso Fresco – Queso fresco is a mild, crumbly Mexican cheese that adds a creamy texture and a hint of saltiness. Opt for part-skim queso fresco if you’re looking to reduce the calorie count.
- Dressing Ingredients
- Low-fat mayo – Low-fat mayo forms the creamy base of the dressing without adding too many calories. It helps bind all the ingredients together while adding a rich flavor.
- Low-fat sour cream – The sour cream adds a tangy note to the dressing, balancing the sweetness of the corn and the richness of the mayo.
- Garlic powder – Garlic powder provides a savory, aromatic element to the dressing. It’s a quick and easy way to add depth of flavor.
- Salt v- Salt enhances all the flavors in the salad. Adjust the amount to your taste.
- Ground pepper -Ground pepper adds a subtle heat and earthiness to the dressing. It pairs well with the other spices.
- Red pepper flakes – Red pepper flakes give the salad a bit of a kick, adding to its overall flavor profile. You can adjust the amount based on your heat preference.
- Fresh lemon juice – Lemon juice adds brightness and acidity, cutting through the richness of the dressing and lifting all the other flavors.
- Olive oil: Olive oil adds a smooth, slightly fruity flavor to the dressing, helping to bring all the ingredients together.
How to Put it all Together
- Cook the Pasta
- Cook the rotini according to the package instructions until al dente.
- Drain and rinse with cold water to cool.
- For added protein, consider using chickpea pasta. See below for tips on chickpea pasta.
- Prepare the Dressing
- In a medium bowl, whisk together the low-fat mayo, low-fat sour cream, garlic powder, salt, ground pepper, red pepper flakes, lemon juice, and olive oil until well combined.
- Assemble the Salad
- In a large bowl, combine the cooked and cooled rotini, sweet corn (or fresh corn if using), chopped cilantro, and crumbled queso fresco.
- Toss and Chill
- Pour the dressing over the pasta mixture and toss to coat evenly. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
- Serve and Enjoy
Extra Tips for a Healthier Twist
Adding Protein
Swap out regular pasta for chickpea pasta. It’s packed with protein and has a similar texture to traditional pasta.
QUICK TIP – Chickpea pasta can sometimes have a slightly grainy texture if overcooked. To avoid this, cook the pasta until it’s al dente, as specified on the package. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and remove any extra starch. This helps maintain a firm texture.
Cutting Calories
Use part-skim queso fresco instead of the full-fat version. You’ll still get that delicious, creamy texture with fewer calories.
Boosting Flavor
If you have the time, grill fresh corn instead of using canned corn. It adds a smoky, rich flavor that takes this dish to the next level. Swap out the two 14-ounce cans of corn fir 3 cups fresh corn, grilled and cut off the cob.
This Mexican Street Corn Pasta Salad is not only a crowd-pleaser but also a versatile dish you can tweak to suit your dietary preferences. Give it a try at your next BBQ and watch it disappear!
Mexican Street Corn Pasta Salad
Ingredients
Pasta Salad
- 1 box rotini pasta use Chickpea Pasta for extra protein
- 2 cans sweet corn drained
- 1/2 cup cilantro chopped
- 1/2 cup Queso Fresco crumbled
Dressing
- 1/2 cup low-fat mayo
- 1/4 cup low-fat sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Cook the pasta according to package. Drain and rinse with cold water to cool.
- In a medium bowl, mix together the mayo, sour cream, lemon juice, olive oil, garlic powder, salt, red pepper flakes and pepper until well combined.
- In a large bowl, combine the cooked and cooled pasta, drained sweet corn, chopped cilantro and crumbled queso fresco.
- Pour dressing over the pasta mixture and toss to coat evenly.
- Refrigerate the pasta salad for at last 30 minutes to allow the flavors too meld.
- Serve chilled and enjoy!
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