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To make this tasty dish, you'll need: - 8 oz. rotini or fusilli pasta - 2 cups fresh corn kernels (or frozen, thawed) - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1/2 cup cilantro, chopped - 1 jalapeño, seeded and minced - 1/2 cup crumbled feta cheese (or cotija for authenticity) - 1/4 cup mayonnaise - 1/4 cup sour cream - Juice of 2 limes - 1 teaspoon chili powder - Salt and pepper to taste These ingredients bring flavors together and create a bright, fresh taste. The corn adds sweetness, while jalapeño gives a little heat. The creamy dressing binds everything nicely. You can enhance your salad with some fun extras, like: - Avocado for creaminess - Cherry tomatoes for extra color - Black beans for protein - Lime zest for a zesty kick Feel free to mix and match based on what you like or have at home. Experimenting is part of the fun! If you're missing an ingredient, don't worry! Here are some swaps you can try: - Use elbow macaroni instead of rotini. - Swap red onion for green onions for a milder taste. - Greek yogurt can replace sour cream for a lighter option. - If you can't find feta cheese, regular cheese works too. These substitutions keep the dish delicious and accessible. You can create your version while still capturing the essence of Mexican street corn. For the full recipe, be sure to check out the complete guide! Start by boiling water in a large pot. Add a pinch of salt to the water for flavor. Once the water is boiling, add 8 oz. of rotini or fusilli pasta. Cook until the pasta is al dente, which usually takes about 8 to 10 minutes. Drain the pasta in a colander and rinse it under cold water. This stops the cooking and cools the pasta down quickly. In a large skillet, heat over medium heat. Add 2 cups of fresh corn kernels. If you use frozen corn, make sure it is thawed first. Cook the corn for about 5 to 7 minutes. Stir the corn occasionally. You want to see some slight charring for that great flavor. Once done, remove it from the heat and let it cool. In a large bowl, combine the cooled pasta and the charred corn. Add in 1 diced red bell pepper, 1/2 cup of finely chopped red onion, 1 minced jalapeño, and 1/2 cup of chopped cilantro. Next, prepare the dressing. In a smaller bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, the juice of 2 limes, 1 teaspoon of chili powder, and a pinch of salt and pepper. Pour this dressing over the pasta and veggies. Gently toss everything until it is well mixed. Finally, fold in 1/2 cup of crumbled feta cheese. Chill in the fridge for at least 30 minutes. Enjoy the fresh and flavorful taste! For the complete steps, check the Full Recipe. To get great flavor, start with fresh corn. If using frozen, thaw it completely. Heat your skillet over medium heat. Add the corn and let it sit still for a bit. This helps it char better. Stir every few minutes to get an even char. You want golden spots, not burnt pieces. Charred corn adds a sweet and smoky taste to your salad. Serve your pasta salad in a big bowl. Garnish it with fresh cilantro and lime wedges. A sprinkle of chili powder on top adds color and flavor. For a fun twist, use small cups for individual servings. This makes it easy for guests to grab a bite. Pair the salad with grilled chicken or fish for a complete meal. To boost the taste, add more lime juice and chili powder. A dash of cumin can also deepen the flavor. If you like it spicy, toss in more jalapeños. You can swap the feta for cotija cheese for an authentic touch. Don’t forget to taste as you go. Adjust salt and pepper to make it just right. For the full recipe, check the complete guide. {{image_2}} You can easily change up the veggies in your pasta salad. Try adding cherry tomatoes for a sweet burst. Zucchini can bring a nice crunch and color. Avocado adds creaminess and healthy fats. You can even toss in some black beans for extra fiber. These additions make the salad even more colorful and tasty! If you want to add protein, grilled chicken works great. Shrimp adds a fun twist and cooks quickly. For a plant-based option, try chickpeas or tofu. Each protein choice makes the salad more filling. You can mix and match based on your taste or dietary needs. While the classic dressing is creamy, you can try different styles. A tangy vinaigrette can lighten the dish. Use olive oil, vinegar, and herbs for a fresh flavor. You might also enjoy a yogurt-based dressing for a healthier twist. Each dressing option can change the mood of the salad while keeping it delicious. For the full recipe, check out the details above! You can store your Mexican street corn pasta salad in the fridge. Use an airtight container for best results. The salad stays fresh for about 3 to 5 days. Make sure to cover the salad well to keep it from drying out. I don’t recommend freezing this pasta salad. Freezing can change the texture of the pasta and veggies. They may become mushy when thawed. It's best to enjoy this dish fresh for the best taste. To keep your leftovers fresh, store them in the fridge right after serving. If you notice the salad getting dry, add a little more lime juice or dressing. This will help restore flavor and moisture. Enjoy the bright flavors for several days! For the full recipe, check out the previous sections. Mexican street corn, or elote, is a popular snack in Mexico. It features grilled corn on the cob topped with creamy sauce, cheese, chili powder, and lime. The flavors burst in your mouth, offering a sweet and savory experience. In our pasta salad, we capture these same flavors using fresh corn and zesty ingredients. Pasta salad can last in the fridge for 3 to 5 days. Store it in an airtight container to keep it fresh. After a day or two, you may need to add a splash of lime juice or a bit of dressing to revive its flavors. Yes, you can prepare this salad ahead of time. Making it a few hours before serving allows the flavors to blend well. You can also make it the night before. Just store it in the fridge, and it will taste even better the next day! You can serve this pasta salad with grilled meats, like chicken or steak. It pairs well with tacos or burritos for a full meal. For a lighter option, enjoy it with a fresh green salad. You can also add chips or a spicy salsa on the side for extra crunch. Check out the Full Recipe for more ideas! This blog post covered how to make Mexican Street Corn Pasta Salad. We discussed key ingredients and tips for cooking pasta and preparing corn. You learned how to assemble the salad and customize it with tasty variations. Storage tips ensure your leftovers stay fresh. Remember, this dish is easy to make. It brings bold flavors and fun to any meal. Try making it for your next gathering; it will impress your friends! Enjoy your cooking journey!

Mexican Street Corn Pasta Salad

Discover a delicious twist on summer flavors with this Mexican Street Corn Pasta Salad! Bursting with fresh ingredients like corn, red bell pepper, and jalapeño, this salad is the perfect blend of creamy and zesty. Quick to make and perfect for BBQs or potlucks, it’s sure to impress your guests. Click through to explore the full recipe and learn how to whip up this vibrant dish that everyone will love!
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Ingredients
  

8 oz. rotini or fusilli pasta

2 cups fresh corn kernels (or frozen, thawed)

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup cilantro, chopped

1 jalapeño, seeded and minced

1/2 cup crumbled feta cheese (or cotija for authenticity)

1/4 cup mayonnaise

1/4 cup sour cream

Juice of 2 limes

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

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

    In a large skillet over medium heat, add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they start to char slightly. Remove from heat and let cool.

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

        In a separate smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well combined.

          Pour the dressing over the pasta and vegetable mixture, and gently toss until everything is evenly coated.

            Fold in the crumbled feta cheese (or cotija) gently to avoid breaking it up too much.

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

                Cover the salad and chill in the refrigerator 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 the salad in a large bowl garnished with extra cilantro, a sprinkle of chili powder on top, and lime wedges on the side for an extra zesty kick.