introduction

There’s something special about the combination of juicy steak and smoky, charred corn that takes me back to summer cookouts. I remember gathering with friends and family, the air filled with laughter, smoke from the grill, and delicious aromas. This Steak and Mexican Street Corn Pasta Salad captures that feeling in every bite. It’s a dish that sticks with you—filled with bold flavors and vibrant colors, perfect for any occasion. Whether you’re hosting a barbecue or simply looking for a hearty meal, this salad brings a fun twist to the table. You’ll love how easy it is to prepare and how everyone will come back for seconds!

why make this recipe

Making this Steak and Mexican Street Corn Pasta Salad is a delightful way to enjoy a robust meal that’s also refreshing. The combination of juicy steak, sweet corn, and creamy dressing creates a perfect balance of flavors and textures. It’s adaptable too! You can serve it warm or cold, making it suitable for various gatherings. Plus, it brings a colorful and festive touch to any dining experience. With simple ingredients and straightforward steps, you’ll find it easy to whip up this dish anytime you crave something special.

how to make Steak and Mexican Street Corn Pasta Salad

Ingredients

• 1½ pounds sirloin steak, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 16 ounces cavatappi pasta
• 3 cups corn kernels, grilled or charred
• 1 red bell pepper, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, diced
• 1 avocado, diced
• 1 cup crumbled cotija cheese
• ½ cup chopped fresh cilantro
• ¾ cup mayonnaise
• ½ cup sour cream
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Directions

1. Cook cavatappi pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
2. Toss steak with olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper.
3. Heat a large skillet or grill pan over medium-high heat. Cook steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and cool slightly.
4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
5. In a large serving bowl, combine pasta, steak, corn, red bell pepper, cherry tomatoes, red onion, cotija cheese, and cilantro.
6. Pour dressing over the salad and gently toss until evenly coated.
7. Fold in avocado just before serving.
8. Garnish with extra cotija cheese, cilantro, lime wedges, and a sprinkle of chili powder if desired.

how to serve Steak and Mexican Street Corn Pasta Salad

Serve this pasta salad in a large bowl. You can enjoy it as a main dish or a side dish. It pairs well with grilled meats and can be served warm or chilled. For an extra touch, add lime wedges and fresh cilantro on the side for guests to garnish as they wish.

how to store Steak and Mexican Street Corn Pasta Salad

Store any leftovers in an airtight container in the refrigerator. It should keep well for up to 3 days. If you want to enjoy it later, you might consider adding fresh avocado before serving to keep it from browning.

tips to make Steak and Mexican Street Corn Pasta Salad

• Make sure not to overcook the steak to keep it tender and juicy.
• Feel free to adjust the spices to suit your taste. If you like it spicier, add more chili powder.
• Use fresh corn if you can get it, as it adds a sweet crunch.
• For a vegetarian version, swap the steak for grilled vegetables or black beans.

variation

You can customize this salad by adding other vegetables like zucchini or using different types of pasta. If you prefer a lighter dressing, you can replace half of the mayonnaise with Greek yogurt.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the pasta and steak ahead of time. Just add the dressing and avocado right before serving for the best flavor and texture.

What can I use in place of cotija cheese?

Feta cheese or queso fresco are great substitutes for cotija cheese if you can’t find it.

Can I use frozen corn instead of fresh?

Absolutely! Just make sure to cook and cool the frozen corn before adding it to the salad for the best results.