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To make a tasty Mexican Street Corn Pasta Salad, gather these simple ingredients: - 8 oz rotini pasta - 2 cups corn kernels (fresh, frozen, or grilled) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 avocado, diced - 1/2 cup cilantro, chopped - 1/2 cup cotija cheese, crumbled - 1/4 cup mayonnaise - 2 tablespoons sour cream - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste - Optional: sliced jalapeños for heat Each ingredient adds flavor and texture to the salad. The rotini pasta holds the dressing well, while corn gives sweetness. Fresh bell pepper adds crunch, and diced avocado brings creaminess. Cilantro adds a fresh touch, and cotija cheese enhances the flavor. For the dressing, mayonnaise and sour cream create a creamy base. Lime juice gives a bright kick, while chili powder adds warmth. Adjust salt and pepper to your liking. For those who enjoy spice, sliced jalapeños can add a nice heat. You can find the Full Recipe for more details on making this dish. First, you need to prepare the rotini pasta. Bring a pot of salted water to a boil. Add the 8 oz of rotini pasta and cook it until it is al dente. This usually takes about 8-10 minutes. Drain the pasta and rinse it under cold water. This step cools the pasta and stops it from cooking further. Now, let’s mix the fresh produce. In a large bowl, combine the cooked pasta, 2 cups of corn kernels, 1 diced red bell pepper, 1/2 finely chopped red onion, 1 diced avocado, and 1/2 cup of chopped cilantro. This adds bright flavors and colors to the dish. Next, prepare the dressing. In a small bowl, mix together 1/4 cup of mayonnaise, 2 tablespoons of sour cream, 1 tablespoon of lime juice, 1 teaspoon of chili powder, and some salt and pepper. Whisk until smooth. This dressing brings all the ingredients together. Pour the dressing over the pasta mixture. Gently toss everything until the pasta and veggies are well coated. This helps the flavors blend nicely. Finally, sprinkle 1/2 cup of cotija cheese over the top. Gently fold it in. If you like a bit of heat, you can add sliced jalapeños. Taste the salad and adjust the seasoning if needed. Cover and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together. For the full recipe, check the details provided above. To cook corn well, I suggest boiling or grilling it. Boiling takes just a few minutes. Place the corn in boiling water for 4-6 minutes. For grilling, place the corn on the grill for about 10-15 minutes, turning occasionally. Both methods give sweet and tasty corn. When selecting fresh corn, look for bright green husks. They should feel firm and tight. The kernels should be plump and milky when you pierce them. Avoid corn with brown spots or dry silk. To make your dish pop, add spices like chili powder and cumin. These spices give a nice kick. Fresh herbs like cilantro enhance the flavor too. Mix the herbs in with the other ingredients. Lime juice is key for balancing flavors. It adds brightness and cuts through the richness. A tablespoon goes a long way in making your pasta salad vibrant. Serve your salad in a large bowl for a colorful display. Top it with extra cotija cheese and fresh cilantro. Lime wedges add a nice touch and let guests add more juice if they want. For extra flair, you can also add sliced jalapeños around the edge. The vibrant colors will make your dish pop at any gathering. {{image_2}} You can add proteins to make the salad heartier. Chicken, shrimp, or beans work great. If you use chicken, grill or roast it first. Cut it into small pieces. For shrimp, sauté it until pink. If you prefer beans, black beans or chickpeas add protein and texture. Just rinse canned beans before adding. Want some heat? Slice up jalapeños and mix them in. Start with one or two for a light kick. You can also add chili powder or cayenne for extra spice. If you like mild flavors, skip the spice or use sweet paprika. You can easily make this dish vegan or vegetarian. For vegan, swap mayo and sour cream with plant-based options. Silken tofu blended with lemon juice also works well. If you're vegetarian, just skip the chicken or shrimp. The salad still tastes amazing without meat! For the full recipe, check out the detailed instructions above. To store leftovers, place the pasta salad in an airtight container. This keeps it fresh. Make sure to cover it well. The salad will last in the fridge for about three days. If you want to keep it fresh longer, avoid adding avocado until serving. The avocado can brown quickly. For best practices, always use clean utensils to serve. This prevents germs from entering the container. When reheating, only warm what you plan to eat. The salad tastes best cold. Can the salad be frozen? I do not recommend freezing it. The texture of the pasta and fresh ingredients may change. Freezing can make them mushy. If you must freeze it, leave out the avocado and cheese. If you freeze the salad, use a freezer-safe container. When ready to eat, thaw it in the fridge overnight. To speed up thawing, you can also use a microwave on low. Once thawed, enjoy it cold or at room temperature. How do I make Mexican Street Corn Pasta Salad? To make this dish, cook the rotini pasta until it's al dente. Rinse it under cold water to cool. Then, mix it with corn, bell pepper, red onion, avocado, and cilantro. For the dressing, blend mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Pour this over the pasta mix and toss gently. Finally, add crumbled cotija cheese and optional jalapeños. Chill for 30 minutes before serving. You can find the complete instructions in the Full Recipe. Can I use different types of pasta? Yes, you can swap rotini for other pasta types. Bowtie, fusilli, or penne all work well. Just ensure the pasta holds sauce and toppings nicely. Choose your favorite and get creative! How long does it last in the fridge? The salad stays fresh for about three to four days in the fridge. Store it in an airtight container to keep it tasty and safe. Just remember, the avocado may brown over time. Can I prepare it ahead of time? Absolutely! This pasta salad is perfect for meal prep. Make it a day ahead for the best flavor. Just add avocado and cotija cheese right before serving to keep them fresh. This blog post explored how to make a tasty Mexican Street Corn Pasta Salad. We discussed the important ingredients, like rotini pasta and fresh produce. I shared step-by-step instructions to help you create this salad easily. Tips included cooking corn perfectly and adding flavors. Finally, variations let you customize it for any diet. Overall, this salad is fun to make and eat. Enjoy your delicious creation with friends and family!

Mexican Street Corn Pasta Salad

Discover the vibrant flavors of Mexican Street Corn Pasta Salad, a delicious and easy-to-make dish perfect for any gathering! This colorful salad combines rotini pasta with fresh corn, peppers, avocado, and a creamy dressing for a burst of taste in every bite. Ready in just 45 minutes, it's an ideal side dish or light meal.
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Ingredients
  

8 oz rotini pasta

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

1 red bell pepper, diced

1/2 red onion, finely chopped

1 avocado, diced

1/2 cup cilantro, chopped

1/2 cup cotija cheese, crumbled

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

Optional: sliced jalapeños for heat

Instructions
 

Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

    In a large bowl, combine the cooked pasta, corn kernels, diced red bell pepper, finely chopped red onion, diced avocado, and chopped cilantro.

      In a separate small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.

        Pour the dressing over the pasta mixture and gently toss until everything is well coated.

          Sprinkle the cotija cheese over the top and gently fold it in. If desired, add sliced jalapeños for extra heat.

            Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.

              Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.

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

                  - Presentation Tips: Serve in a large bowl garnished with extra cotija cheese, cilantro leaves, and lime wedges for a colorful and inviting look.