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- 8 oz rotini pasta - 2 cups corn kernels (fresh, frozen, or grilled) - 1 red bell pepper, diced - 1/2 small red onion, finely chopped - 1 ripe avocado, diced - 1/2 cup fresh cilantro, chopped - 1/2 cup cotija cheese, crumbled - 1/4 cup mayonnaise - 2 tablespoons sour cream - 1 tablespoon fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste - Optional: sliced jalapeños Gathering fresh ingredients makes a big difference in flavor. Use high-quality rotini pasta for the best texture. Corn adds sweetness and crunch. You can use fresh corn, frozen corn, or even grilled corn for a smoky edge. Red bell pepper brings a pop of color and sweetness. A small red onion adds sharpness without being too strong. The avocado gives creaminess and richness. Fresh cilantro adds a bright note to the dish. Cotija cheese is a must for that classic Mexican street corn taste. Mayonnaise and sour cream create a creamy dressing that ties everything together. Lime juice brightens the flavors. Chili powder adds a kick, and you can adjust it to your taste. Feel free to add sliced jalapeños if you want extra heat. This salad is versatile, and you can mix and match based on your pantry. - Alternatives for rotini pasta: Use penne or fusilli if you prefer. - Dairy-free options for mayonnaise and sour cream: Look for plant-based mayo and yogurt. - Fresh vs. canned corn considerations: Fresh corn tastes best, but canned corn works well in a pinch. You can get creative with your ingredients while keeping the core of the dish intact. Each choice impacts the final taste, so enjoy mixing it up! For the complete recipe, check out the Full Recipe section. First, bring a large pot of water to a boil. Add salt to the water for flavor. Next, add 8 oz of rotini pasta. Cook it for about 8-10 minutes. You want it al dente, which means it should be firm but not hard. After cooking, drain the pasta. Rinse it under cold water to cool it down. This stops the cooking process and helps keep the pasta from sticking together. In a big mixing bowl, combine the cooled rotini pasta with your veggies. Add 2 cups of corn, 1 diced red bell pepper, 1/2 a small red onion, and 1 diced avocado. Don’t forget 1/2 cup of chopped cilantro. Stir gently to mix everything well. Be careful not to mash the avocado; you want nice pieces to stay intact. In a smaller bowl, whisk together the dressing. Mix 1/4 cup of mayonnaise with 2 tablespoons of sour cream. Add 1 tablespoon of fresh lime juice and 1 teaspoon of chili powder. Season with a pinch of salt and pepper. Whisk until the dressing is smooth and creamy. Taste it; you can add more lime juice or chili powder if you want more flavor. Pour the dressing over the salad mixture. Using a spatula, fold the ingredients together gently. You want everything to be coated in dressing but avoid mashing. Now, sprinkle 1/2 cup of crumbled cotija cheese on top. If you like some heat, add sliced jalapeños now. Cover the salad with plastic wrap or a lid. Place it in the refrigerator for at least 30 minutes. This chill time is important. It helps the flavors blend and taste better. Enjoy your flavorful and fresh Mexican street corn pasta salad! For the complete recipe, check out the Full Recipe. To make your Mexican street corn pasta salad shine, adjust the spice levels. Start with one teaspoon of chili powder. If you like heat, add sliced jalapeños. Taste as you go to find your perfect balance. Seasoning is key to a great dish. Use salt and pepper wisely. Too much salt can overpower the other flavors. Always taste before serving. This way, you ensure every bite is full of flavor. A beautiful salad makes a big impact. Start by serving the salad in a bright, large bowl. Top it with extra crumbled cotija cheese for a nice look. Add fresh cilantro leaves for color and freshness. Lime wedges not only add zest but also enhance the visual appeal. Arrange them around the bowl. This invites everyone to dig in. Meal prep keeps your cooking easy. Prepare ingredients ahead of time. Cook the pasta and let it cool. Dice the vegetables and store them in separate containers. This way, you save time on busy days. When ready to eat, just mix everything together. For storage, use airtight containers to keep the salad fresh. It lasts well in the fridge. Enjoy your meals without the last-minute rush, and check out the Full Recipe for details! {{image_4}} You can switch up the pasta shape to make it fun. Try using penne, fusilli, or even farfalle. Each shape holds the dressing and flavors well. You can also add proteins to make it heartier. Grilled chicken adds a nice touch. Shrimp can bring a sweet flavor. Adding herbs makes the salad pop. Fresh parsley or green onions can brighten the taste. You can also mix in different cheeses for variety. Feta cheese gives a salty kick, while pepper jack adds spice. If you want a gluten-free meal, use gluten-free pasta. Many options are available now, and they taste great! For a vegan version, swap the mayonnaise and sour cream for plant-based alternatives. Cashew cream or avocado can add creaminess without dairy. The Full Recipe provides more details on these swaps. To keep your Mexican street corn pasta salad fresh, store it in the fridge quickly. Use an airtight container to seal in the flavors. This salad stays good for about three to five days. Check for any signs of spoilage, like off smells or changes in texture before eating. Can you freeze Mexican street corn pasta salad? I do not recommend freezing it. The pasta and veggies can become mushy when thawed. If you have leftovers, eat them fresh for the best taste. If you still want to freeze it, follow these tips: - Store in a freezer-safe container. - Separate the dressing from the salad. - Freeze only the pasta and corn mix. - Thaw it in the fridge overnight before serving. When reheating, warm it gently in a pan. Add fresh dressing and toppings to bring back that flavor. Enjoy your delicious meal! For the full recipe, check out the detailed instructions above. Yes, you can make this salad ahead of time. I suggest preparing it a day in advance. This gives the flavors time to mix well. Store it in the fridge in a sealed container. It stays fresh for up to three days. Just give it a good stir before serving. This salad pairs well with grilled chicken or fish. You can also serve it with tacos or burritos. Add a side of fresh salsa or guacamole for extra flavor. For a complete meal, try serving it with a light green salad. To reduce the creaminess, cut back on the mayonnaise and sour cream. You can also use Greek yogurt instead. Another option is to add more corn and veggies. This will balance out the creaminess and add texture. Absolutely! You can add chopped tomatoes, cucumbers, or radishes. Bell peppers in different colors can also brighten the dish. Try adding zucchini or shredded carrots for extra crunch. These additions will give your salad more flavor and nutrition. This blog post covered a tasty Mexican street corn pasta salad. We explored simple ingredients and easy steps to make it delicious. You learned how to mix flavors, adjust spice, and add your twist. I also shared tips for meal prep and storage. Enjoy this salad as a fun side or main dish. Try new ingredients and have fun with it!

Mexican Street Corn Pasta Salad

Delight your taste buds with this vibrant Mexican Street Corn Pasta Salad! Bursting with flavors from rotini pasta, fresh corn, creamy avocado, and zesty lime, it's the perfect dish for gatherings or a refreshing meal at home. Easy to whip up in just 45 minutes, this salad is sure to impress. Ready to elevate your summer potluck? Click through for the full recipe and impress everyone with this delicious twist on a classic!
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Ingredients
  

8 oz rotini pasta

2 cups corn kernels (can be fresh, frozen, or grilled for a smoky flavor)

1 red bell pepper, diced into small pieces

1/2 small red onion, finely chopped

1 ripe avocado, diced

1/2 cup fresh cilantro, chopped

1/2 cup cotija cheese, crumbled

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon fresh lime juice

1 teaspoon chili powder (adjust to taste)

Salt and pepper to taste

Optional: sliced jalapeños for a spicy kick

Instructions
 

Cook the rotini pasta in a large pot of salted boiling water according to package instructions, typically about 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

    In a large mixing bowl, combine the cooled rotini pasta, corn kernels, diced red bell pepper, finely chopped red onion, diced avocado, and chopped cilantro. Stir gently to ensure even distribution of the ingredients.

      In a separate smaller bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, and a pinch of salt and pepper until the mixture is smooth and creamy.

        Pour the dressing over the pasta and vegetable mixture. Using a spatula, fold the ingredients gently to coat everything evenly with the dressing, being careful not to mash the avocado.

          Sprinkle the crumbled cotija cheese over the top of the salad and fold it in gently to combine. If you enjoy a bit of heat, add the sliced jalapeños at this stage.

            Taste the salad and adjust the seasoning as needed, adding additional salt, pepper, or lime juice based on your preference.

              Cover the salad with plastic wrap or a lid and refrigerate for a minimum of 30 minutes to allow the flavors to enhance and meld together.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6

                  - Presentation Tips: Serve the salad in a vibrant large bowl, garnishing the top with extra crumbled cotija cheese, a handful of fresh cilantro leaves, and lime wedges for a colorful and visually appealing dish that invites diners to dig in.