A Flavorful Twist on a Classic: Mexican Street Corn Macaroni Pasta Salad
If you're looking to wow your guests at the next potluck or family gathering, consider bringing a dish that combines the best of two worlds: Mexican street corn and classic macaroni pasta salad. This unique fusion is not only bursting with flavor but also easy to prepare, making it a perfect addition to any meal. Today, we'll walk you through the steps to create this delicious and crowd-pleasing dish.
To start, you'll want to boil your corn in a flavorful mixture. Add one teaspoon of instant corn masa (Maseca) mixed with water, half a cup of milk, and a teaspoon of salt to your boiling water. Boil five corn on the cob for about 15 minutes on medium heat. While the corn is boiling, roast two cups of corn with a bit of butter to enhance its smoky flavor. Once the corn is done, use the same water to cook one and a half pounds of macaroni pasta according to the package instructions. Cut the kernels off the boiled corn and set them aside.
In a large bowl, combine one and a half cups of mayonnaise, two cups of crema fresca, two cups of cotija cheese, four tablespoons of hot sauce, and a sprinkle of tajine for a touch of spice. Mix in one cup of the roasted corn and the boiled corn kernels. For an extra bite, feel free to add shredded rotisserie chicken and a small bunch of cilantro. Taste your pasta salad and season with salt and cracked pepper as needed. Before serving, garnish with the remaining roasted corn, cotija cheese, and cilantro. For an added crunch, keep some Hot Cheetos handy to sprinkle on top. This dish is sure to be a hit, leaving everyone at the potluck hanging around your bowl. Enjoy the compliments and the flavors!
Ingredients:
Enough water to boil corn and pasta
7 corn on the cob or 7 cups of corn (2 roasted with a little butter)
1 tbsp maseca + 3 tbsp of water
1 1/2 pounds of macaroni pasta (1 1/2 boxes of pasta)
1 1/2 cups of mayo
2 cups of crema fresca (15oz container is a perfect size)
4 tbsp hot sauce such as Valentina or Tapatio
2 cups of cotija cheese
Juice of one lime
Instructions:
Boil five corn on the cob in a pot of hot water mixed with one teaspoon of instant corn masa (maseca), half a cup of milk, and one teaspoon of salt for about 15 minutes on medium heat.
While the corn is boiling, roast two cups of corn with a little bit of butter in a separate pan.
Once the corn is done, cut the kernels off the cob.
In the same water used to boil the corn, cook one and a half pounds of macaroni pasta according to package instructions.
In a large mixing bowl, combine the cooked pasta, corn kernels, one and a half cups of mayonnaise, two cups of Mexican cream, two cups of cotija cheese, four tablespoons of hot sauce, a sprinkle of tajin, and one cup of the roasted corn.
Add shredded rotisserie chicken and chopped cilantro if desired, and mix well.
Season with salt and pepper to taste.
Serve the pasta salad topped with additional cotija cheese, roasted corn, cilantro, and crushed Hot Cheetos for extra crunch.
Tips
-If you’re making pasta salad ahead of time, Mix an additional 1/2 cup of mayonnaise before garnishing the day of serving. This will help to keep your pasta salad creamy for presentation and flavor.
-I like it best with a lot of hot sauce, please adjust to your to your liking.
Feel free to customize the recipe to your liking and preferences. Enjoy your Mexican street corn macaroni pasta salad!
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