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To make Mexican street corn pasta salad, gather these key items: - 8 oz rotini pasta - 2 cups corn kernels (fresh or frozen) - 1/2 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1 avocado, diced - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste These ingredients create a fresh and vibrant flavor. The pasta adds heartiness, while the corn gives sweetness. You can enhance this salad in many ways. Try adding: - Black beans for protein and fiber - Jalapeños for a spicy kick - Bell peppers for crunch and color - Lime zest for extra brightness These add-ins will give your salad a personal touch. Feel free to mix and match based on your taste. If you need to make swaps, here are some ideas: - Use gluten-free pasta for a gluten-free dish - Replace cotija cheese with feta or vegan cheese - For a lower-carb option, use zucchini noodles instead of pasta These substitutions keep the dish tasty, while catering to your needs. Enjoy creating your own version! First, boil water in a pot. Add salt to the water. Then, add 8 oz of rotini pasta. Cook according to the package time, usually around 8-10 minutes. You want it al dente, firm but not hard. Once cooked, drain the pasta. Rinse it under cold water to stop the cooking. Set it aside while you prepare the other ingredients. Next, take a skillet and heat some olive oil over medium heat. Use about 1 tablespoon of oil. Add 2 cups of corn kernels to the skillet. You can use fresh or frozen corn. Sauté the corn for 5-7 minutes. You want it to be lightly charred. This step adds a nice smoky flavor. Once done, remove from heat and let it cool. In a large mixing bowl, combine the cooled pasta and sautéed corn. Add 1/2 cup of halved cherry tomatoes, 1/4 finely chopped red onion, and 1 diced avocado. Then, sprinkle in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped fresh cilantro. In a small bowl, whisk together 2 tablespoons of lime juice, 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Add salt and pepper to taste. Pour this dressing over the pasta salad. Toss gently to mix everything without mashing the avocado. Now your Mexican Street Corn Pasta Salad is ready to serve! You can enjoy it right away or chill it for 30 minutes to blend the flavors. Cook the rotini pasta in salted boiling water. This adds great flavor to the pasta. Follow the package instructions for cooking time. Check it a minute early to avoid overcooking. You want it al dente, which means firm to the bite. After cooking, drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta. Set it aside while you prepare the other ingredients. To boost the taste, sauté the corn kernels. Use a little olive oil in a skillet over medium heat. Cook for about 5-7 minutes until they are lightly charred. This adds a nice smoky flavor. Mix lime juice, olive oil, chili powder, and garlic powder for a zesty dressing. Toss this dressing with the pasta salad gently. Be careful not to mash the avocado. Serve the salad in a large bowl. Garnish it with extra cilantro for color. A squeeze of lime on top adds freshness. This makes the dish look vibrant and inviting. You can also serve it in individual bowls for a fun touch. Enjoy the bright colors and flavors of this Mexican Street Corn Pasta Salad! {{image_2}} You can easily make this salad vegetarian or vegan. To make it vegan, skip the cotija cheese. Use a plant-based cheese or nutritional yeast instead. Fresh veggies like bell peppers or zucchini add color and crunch. Enjoy the same great taste without any meat or dairy. If you want to add protein, grilled chicken or shrimp works well. Cook the protein separately, then mix it in with the salad. You can also use canned black beans for a hearty, healthy option. This adds more flavor and makes the dish more filling. For a spicy kick, add diced jalapeños or a splash of hot sauce. You can also increase the chili powder in the dressing. If you prefer it mild, keep the spices light. The salad still tastes great without the heat. Adjust the spice level to fit your taste. To keep your Mexican street corn pasta salad fresh, store it in an airtight container. This helps keep the flavors intact. Make sure to cool the salad to room temperature before sealing it. It’s best to eat leftovers within three days for the best taste. You can enjoy this dish cold, but if you want to warm it, do so gently. Place it in a skillet over low heat. Stir often to avoid burning. Add a splash of olive oil or a bit of water if it seems dry. Heat until just warm, not hot, to keep the avocado fresh. When stored properly, your salad can last up to three days in the fridge. However, the avocado may brown after a day. To avoid this, add the avocado right before serving. Also, keep the dressing separate if you plan to store it for a longer time. This will help maintain the texture and taste. Yes, you can make this salad ahead of time. I recommend preparing it up to a day before you serve it. Just follow the recipe and chill it. The flavors will blend better as it sits. If you can't find cotija cheese, try using feta cheese. Feta has a similar salty taste. You can also use queso fresco for a milder flavor. Both options will work well in this dish. To add spice, you can increase the chili powder in the dressing. Try adding a pinch of cayenne pepper for extra heat. You can also mix in some diced jalapeños for a fresh kick. Just be careful not to overdo it. This blog post covered key ingredients needed for a tasty dish, from essentials to optional add-ins. I shared step-by-step instructions for cooking pasta and sautéing corn, plus how to mix everything perfectly. You now have tips for enhancing flavors and making your meal look great. I also shared variations to fit different diets and preferences. Finally, remember how to store your leftovers safely. With these insights, you can create a flavorful dish that everyone will love.

Mexican Street Corn Pasta Salad

Elevate your summer gatherings with this delightful Mexican Street Corn Pasta Salad! Packed with fresh corn, cherry tomatoes, creamy avocado, and a zesty dressing, this dish is a must-try. Perfect for picnics or potlucks, it’s easy to make and bursting with flavor. Discover how to create this vibrant salad and impress your guests—click through to explore this tasty recipe today!
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Ingredients
  

8 oz rotini pasta

2 cups corn kernels (fresh or frozen)

1/2 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1 avocado, diced

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Cook the rotini pasta according to package instructions in salted boiling water. Drain and rinse under cold water to stop the cooking process. Set aside.

    In a skillet, heat a little olive oil over medium heat. Add the corn kernels and sauté for about 5-7 minutes until they are lightly charred. Remove from heat and let cool.

      In a large mixing bowl, combine the cooled pasta, sautéed corn, cherry tomatoes, red onion, avocado, cotija cheese, and cilantro.

        In a separate small bowl, whisk together lime juice, olive oil, chili powder, garlic powder, salt, and pepper until well combined.

          Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly, being careful not to mash the avocado.

            Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve in a large bowl garnished with extra cilantro and a squeeze of lime on top for a vibrant touch.