Summer evenings have a way of bringing out the best in people. I remember a particular summer spent with my family in a cozy beach house in Mexico, where we would gather each night for dinner under a sky adorned with twinkling stars. The warmth of the sand beneath our feet and the gentle sound of the waves created the perfect backdrop for our culinary adventures. One evening, my cousin, Maria, introduced us to a dish that would become a staple in our summer repertoire: Mexican Street Corn Pasta Salad. This recipe captures that magical essence of summer with its vibrant flavors and comforting textures.
The first time we made this dish, it was an impromptu decision. We had planned to make a traditional Mexican feast, but as the evening progressed, we realized that we had a bounty of fresh corn from the local market and a box of orzo pasta just waiting to be used. Maria, ever the creative cook, decided to blend these ingredients into a pasta salad inspired by the street food we had enjoyed during our travels. The result was nothing short of spectacular. The smoky char from the grilled corn mingled with the creamy tang of the lime dressing, and the sprinkle of Tajín added a delightful kick.
What made that evening even more memorable was how we all came together to create something delicious. My aunt, who usually stuck to her tried-and-true recipes, was intrigued by the blend of traditional Mexican flavors with a pasta twist. My little cousins eagerly helped by shucking the corn and mixing the ingredients. Laughter filled the air as we tasted the salad and realized we had a winner on our hands.
Every bite of this Mexican Street Corn Pasta Salad transports me back to that enchanting evening. The recipe has since become a beloved family tradition, perfect for any gathering or simply as a comforting meal on a sunny day. It’s a dish that celebrates both the simplicity of fresh ingredients and the joy of shared experiences.
As you prepare this salad, I hope it brings a touch of that summer magic into your home, whether you’re enjoying it at a family barbecue, a casual get-together, or a cozy night in. The creamy, zesty flavors and the crunch of grilled corn are sure to make your meal special. So gather your loved ones, savor each bite, and let the memories unfold with every delicious forkful.
How to Make Mexican Street Corn Pasta Salad
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Ingredients
- 4 ears of corn, husked
- 2 to 3 cups orzo or couscous, cooked and cooled
- 1 to 2 cups chicken broth or 1 tablespoon chicken base
- 1/2 small red onion, finely diced
- 1/2 red bell pepper, chopped
- 5 green onions, chopped
- 1/4 cup fresh lime juice
- 1 jalapeno, diced and deseeded for less spice if preferred
- 1/2 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup crumbled cotija or feta cheese
- Sprinkle of Tajin seasoning for an authentic touch
Directions
- Preheat the grill to a medium heat. Grill the corn, turning occasionally, until tender and lightly charred, about 8 to 10 minutes. Let the corn cool slightly before removing the kernels. Place the kernels in a large bowl.
- While the corn is grilling, prepare the orzo or couscous according to package instructions, using chicken broth or a spoonful of chicken base for extra flavor. Drain and let cool, stirring occasionally to avoid clumping.
- In a small bowl, combine lime juice, mayonnaise, sour cream, cumin, smoked paprika, salt, and black pepper. Whisk until the mixture is smooth and set aside.
- In the bowl with the corn, mix in the bell pepper, red onion, cilantro, green onions, and jalapeno. Pour the dressing over the mixture and gently toss to combine. Add the crumbled cheese and mix thoroughly. Adjust the seasoning with additional salt and pepper if needed.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become slightly drier as it sits, so consider adding a splash of lime juice or a bit more mayonnaise before serving again.
Cooking Tips
For a smoky flavor, grill the corn a little longer until it has more char marks. If you prefer a spicier kick, leave some seeds in the jalapeno or add a pinch of cayenne pepper to the dressing. To save time, you can use pre-cooked orzo or couscous.
Serving Suggestions
This pasta salad is perfect as a side dish for summer barbecues or as a light main course. Garnish with extra cilantro or a sprinkle of Tajin. It pairs well with grilled chicken or fish, and a cold glass of lemonade or iced tea complements it nicely.
Ingredient Substitutions
Substitute feta cheese for cotija if preferred. For a vegetarian version, omit the chicken broth or use vegetable broth. Greek yogurt can be used in place of sour cream for a lighter option.
Seasonal Variations
In the fall, consider adding roasted pumpkin or butternut squash for a seasonal twist. In winter, substitute corn with roasted sweet potatoes for a hearty variation.
Allergen Information
This recipe contains dairy products and may contain allergens like corn. To make it dairy-free, use a dairy-free mayonnaise and cheese alternative.
FAQ:
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just make sure to thaw and cook it before adding it to the salad.
Can I prepare this salad in advance?
Absolutely! This salad can be made up to 24 hours in advance. Just store it in the refrigerator and give it a good toss before serving.
Can I substitute orzo with another type of pasta?
Yes, you can substitute orzo with couscous, quinoa, or even small pasta shapes like macaroni.
How can I make this recipe spicier?
For extra heat, include more jalapeno or add a pinch of cayenne pepper to the dressing.
What can I use instead of Tajin seasoning?
If you don’t have Tajin, a mix of chili powder and a squeeze of lime can provide a similar flavor.
Can I freeze this salad?
It’s not recommended to freeze this salad as it can alter the texture of the ingredients, especially the corn and orzo.
Mexican Street Corn Pasta Salad
Ingredients
- 4 ears of corn husked
- 2 to 3 cups orzo or couscous cooked and cooled
- 1 to 2 cups chicken broth or 1 tablespoon chicken base
- 1/2 small red onion finely diced
- 1/2 red bell pepper chopped
- 5 green onions chopped
- 1/4 cup fresh lime juice
- 1 jalapeno diced and deseeded if less spice is preferred
- 1/2 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup crumbled cotija or feta cheese
- Sprinkle of Tajin seasoning for an authentic flavor
Instructions
- Preheat your grill to medium heat. Place the corn on the grill, turning occasionally, until the corn is tender and lightly charred, about 8 to 10 minutes. Remove from the grill and allow it to cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large mixing bowl.
- While the corn is grilling, cook the orzo or couscous according to the package instructions. For added flavor, you can mix in chicken broth or a spoonful of chicken base while cooking. Once the pasta is cooked, drain it and stir occasionally as it cools to prevent sticking.
- In a small bowl, whisk together the lime juice, mayonnaise, sour cream, cumin, smoked paprika, salt, and black pepper until smooth. Set aside.
- Combine the cooled orzo or couscous, bell pepper, red onion, cilantro, green onions, and diced jalapeno in the bowl with the grilled corn. Drizzle the dressing over the salad and gently toss to coat. Add the crumbled cheese and give it a final toss. Taste and adjust seasoning with additional salt and pepper if needed.
