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To make this fresh dish, you need: - 8 oz. rotini pasta - 2 cups corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced You should also gather: - 1 small red onion, finely chopped - 1 jalapeño, seeded and minced - 1 cup cherry tomatoes, halved - 1/2 cup fresh cilantro, chopped - 1 avocado, diced - 1/2 cup crumbled cotija cheese (or feta) For the dressing, use: - 1/4 cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste Each ingredient adds a unique flavor and texture. The rotini pasta gives a nice bite. The corn brings sweetness. The red bell pepper adds crunch and color. Together, they create a vibrant dish. You can find the full recipe at the end of this article. To cook rotini pasta perfectly, start by boiling water in a large pot. Add salt to the water. This helps flavor the pasta. Cook the rotini until it is al dente. This usually takes about 8 to 10 minutes. Be sure to check the package for exact timing. After cooking, drain the pasta. Rinse it under cold water to stop the cooking process. This keeps it firm. Set the pasta aside to cool. For a charred flavor, sauté the corn kernels. Heat a skillet over medium heat. Add the corn and cook for 5 to 7 minutes. Stir often until the corn gets a light char. This adds a sweet, smoky taste. When done, remove the skillet from heat and let the corn cool. Cooling is important before adding it to the salad. In a large mixing bowl, combine the cooked rotini, charred corn, diced red bell pepper, finely chopped red onion, minced jalapeño, halved cherry tomatoes, and chopped cilantro. Make sure to mix these well. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. This dressing will bring the salad together. Pour the dressing over the pasta salad mixture. Toss everything well to combine. Gently fold in the diced avocado and crumbled cotija cheese. Taste the salad and adjust the seasoning with more salt and pepper if needed. This step allows you to balance the flavors just right. Chilling the salad is key for flavor enhancement. Cover the salad and refrigerate it for at least 30 minutes. This helps the flavors meld together. When ready to serve, you can dish it out chilled or at room temperature. Pair it with grilled meats or serve it as a side at parties. For the full recipe, check out the details above. To make the best Mexican Street Corn Pasta Salad, mix your ingredients gently. You want everything to blend without breaking the pasta or avocado. Use a large bowl for mixing. This gives you enough space to toss everything well. A wooden spoon works great for stirring. It’s sturdy and won’t scratch your bowl. Always taste as you mix. Adjust your seasoning to suit your taste. Want to add protein? Grilled chicken or shrimp works well. Both add a nice touch. For a vegan option, swap out the cotija cheese for avocado or nutritional yeast. This keeps the dish creamy and rich. You can also add black beans for more protein. They help make the salad more filling. Feel free to add any veggies you love. Chopped cucumbers or radishes can give a refreshing crunch. One big mistake is overcooking the pasta. This can make the salad mushy. Always cook your rotini until it’s just al dente. After cooking, skip the hot water rinse. Instead, cool the pasta quickly under cold water to stop cooking. Another mistake is not cooling your corn after sautéing. This step is key. If the corn is too hot, it can wilt the salad. Always let it cool before adding it to the salad. For the full recipe, please refer to the earlier section. {{image_2}} You can switch up the pasta for this dish. If you don't have rotini, try penne or bowtie pasta. Both hold the dressing well and add fun shapes. If you need gluten-free options, use brown rice pasta or chickpea pasta. Both are tasty and work great in this salad. Want to spice things up? Add more jalapeño for a kick. You could also try adding diced red chilies or hot sauce. For a milder taste, swap jalapeño for bell peppers or cucumbers. These veggies keep the dish fresh and crunchy. Seasonal ingredients can elevate your salad. In summer, add zucchini or peas for color and taste. In fall, try roasted butternut squash or sweet potatoes. For holiday gatherings, mix in cranberries or nuts for a festive touch. Each addition brings new flavors and excitement to your plate. For the full recipe, check the details above. To keep your Mexican Street Corn Pasta Salad fresh, use an airtight container. This helps maintain the salad's flavor and texture. Ensure the salad cools to room temperature before sealing it. In the fridge, it will last about 3 to 5 days. Just remember to check for any signs of spoilage before serving. Can you freeze Mexican Street Corn Pasta Salad? Yes, but it’s not the best option. Freezing can change the texture of some ingredients, like avocado and tomatoes. If you choose to freeze it, pack it tightly in a freezer-safe container. To thaw, move it to the fridge overnight. Refresh the salad by adding a splash of lime juice or some fresh cilantro to boost the flavor. When serving leftovers, mix the salad well. This helps distribute any settled dressing. If the salad seems dry, add a bit of mayonnaise or lime juice. For an extra kick, sprinkle some chili powder on top. Enjoy your tasty Mexican Street Corn Pasta Salad even after storage! You can easily make this salad a day in advance. Just follow the full recipe as directed. After mixing, cover it tightly and store it in the fridge. It will stay fresh for up to three days. The flavors will blend and taste even better after sitting. Just remember to give it a good stir before serving. Yes, you can swap ingredients based on your needs. If you have allergies, try using quinoa instead of pasta. For a dairy-free option, leave out the cotija cheese or use a plant-based version. Don't like jalapeños? Leave them out or use bell peppers instead. Feel free to customize it to suit your taste! This pasta salad pairs well with grilled meats, like chicken or steak. You can also serve it alongside tacos or fajitas for a fun fiesta meal. If you want a lighter option, it goes great with a simple green salad. Enjoy it with a refreshing drink, like lemonade or iced tea! This blog post covered the essential ingredients, steps, and tips for making Mexican Street Corn Pasta Salad. You learned how to cook pasta, prepare the corn, and mix flavors for a tasty dish. The right ingredients can enhance texture and taste. Don't hesitate to customize your salad to fit your needs. Whether you are storing leftovers or making it ahead, this salad remains versatile. Enjoy creating your own unique version of this fun dish!

Mexican Street Corn Pasta Salad

Bring the vibrant flavors of summer to your table with this delicious Mexican Street Corn Pasta Salad! This refreshing dish combines rotini pasta, charred corn, and colorful veggies, all tossed in a zesty lime mayonnaise dressing. Perfect for picnics and potlucks, it's easy to make and packed with flavor. Ready to impress your friends and family? Click to explore the full recipe and elevate your next meal!
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Ingredients
  

8 oz. rotini pasta

2 cups corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, finely chopped

1 jalapeño, seeded and minced

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

1 avocado, diced

1/2 cup crumbled cotija cheese (or feta)

1/4 cup mayonnaise

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Cook the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop cooking. Set aside.

    In a large skillet, over medium heat, add the corn kernels and sauté for about 5-7 minutes until lightly charred. Remove from heat and let cool.

      In a large mixing bowl, combine the cooked rotini, charred corn, diced red bell pepper, red onion, minced jalapeño, cherry tomatoes, and chopped cilantro.

        In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.

          Pour the dressing over the pasta salad mixture and toss well to combine. Gently fold in the diced avocado and crumbled cotija cheese.

            Adjust seasoning with additional salt and pepper if needed, then cover and refrigerate for at least 30 minutes to allow flavors to meld.

              Serve chilled or at room temperature.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6