Mexican Street Corn Pasta Salad

$- 8 oz rotini pasta - 2 cups fresh corn kernels (or canned) - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 jalapeño, seeded and minced - 1/2 cup cilantro, chopped - 1/2 cup crumbled cotija cheese (or feta) - 3 tablespoons mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste For this Mexican Street Corn Pasta Salad, you will need fresh, bright ingredients. First, rotini pasta is your base. It holds the dressing well and adds texture. You can use fresh corn kernels for a sweeter taste. Canned corn also works if fresh isn't available. Next, gather your veggies. The red bell pepper adds crunch and sweetness. The red onion gives a sharp bite, while jalapeño brings heat. Don’t skip the herbs! Cilantro adds a fresh note that brightens the dish. Now, let’s talk cheese. Cotija brings creaminess and saltiness. If you can’t find it, feta is a good substitute. For the dressing, you need just a few items. Mayonnaise gives richness, while lime juice adds acidity. Chili powder and garlic powder bring warmth and depth. Finally, season with salt and pepper to your taste. These ingredients come together to create a colorful and flavorful dish. Enjoy the process of mixing and tasting as you go! To cook rotini pasta, bring a pot of salted water to a boil. Add the pasta and cook it until it is al dente. This usually takes about 8 to 10 minutes. Once cooked, drain the pasta. Rinse it under cold water to stop the cooking process. This step helps keep the pasta firm and not mushy. For the best flavor, use fresh corn. Take two cups of corn kernels. You can cut them off the cob or use canned corn if fresh is not available. In a medium pan, heat it over medium heat. Add the corn kernels and sauté them for about 5 to 7 minutes. You want them to get slightly charred. This adds a nice smoky flavor to the salad. Once done, set the corn aside to cool. In a large mixing bowl, combine the cooked rotini, charred corn, diced red bell pepper, finely chopped red onion, minced jalapeño, and chopped cilantro. Make sure to mix them well. In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. This dressing will tie everything together. Pour the dressing over the pasta mixture. Toss well to coat all the ingredients evenly. Finally, gently fold in the crumbled cotija cheese, saving some for garnish later. Taste the salad and adjust the seasoning if needed. Chill it in the fridge for at least 30 minutes before serving. To ensure your pasta is al dente, follow these steps: - Boil water in a large pot. Add salt for flavor. - Cook the rotini pasta according to the package directions. - Test the pasta a minute early. It should be firm but not hard. - Drain and rinse the pasta under cold water. This stops the cooking. For the corn, char it for added flavor: - Heat a medium pan over medium heat. - Add the corn kernels. - Sauté for 5 to 7 minutes until they are slightly charred. This brings out sweetness. - Set the corn aside to cool before mixing. To test the flavors, take a small bite of the salad: - Check if the lime juice is bright. It should balance the creaminess of the mayo. - Taste for salt and spice. You want a kick from the chili powder. If you want to enhance the taste, try these tips: - Add more lime juice for a zing. - Sprinkle in extra chili powder for heat. - Mix in a dash of garlic powder if you love garlic. For serving methods, consider these ideas: - Use a large, colorful bowl to show off the salad. - Chill the salad for at least 30 minutes for better flavor. For garnishing, try these options: - Sprinkle crumbled cotija cheese on top for a salty bite. - Add fresh cilantro for a pop of green. - You can even add lime wedges on the side for extra zest. {{image_2}} If you don't have cotija cheese, try feta cheese. Feta gives a similar salty taste. You can also use Parmesan for a different flavor. For pasta, rotini works great, but you can switch to penne or bowtie. These shapes hold the dressing well and add a fun look. To kick up the flavor, add spices like cumin or smoked paprika. These spices bring warmth and depth to the dish. You can also add different peppers, like poblano or banana peppers, for a unique twist. Adding protein makes this salad heartier. Grilled chicken or shrimp pairs well with the other ingredients. Just chop them into bite-sized pieces and mix them in. To make the salad vegan, swap mayonnaise for avocado or a vegan mayo. This keeps it creamy and delicious without dairy. For a gluten-free option, use gluten-free pasta. There are many great brands available now, so you can still enjoy this dish without worry. If you're watching calories, consider a lighter dressing. Mix yogurt with lime juice and spices for a fresh, low-calorie option. To store the pasta salad properly, place it in an airtight container. Make sure to seal it well to keep air out. This helps prevent the salad from drying out. It’s best to chill the salad in the fridge right after serving. To keep it fresh, avoid leaving it out for more than two hours. If you have leftovers, enjoy them within three to four days. Before serving again, give it a quick stir. The flavors will meld together nicely in the fridge. You can freeze Mexican Street Corn Pasta Salad, but it may change in texture. To freeze, first cool the salad completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps avoid freezer burn. When ready to eat, thaw it in the fridge overnight. After thawing, mix it well. You might want to add a bit of fresh lime juice or mayo to revive the flavor. In the fridge, the salad lasts about three to four days. Always check for signs of spoilage. Look for off smells, a slimy texture, or mold. If you see any of these signs, throw it away. Keeping track of food freshness helps you stay safe and enjoy your meals. Mexican Street Corn Pasta Salad is a fun twist on a classic dish. It combines pasta with fresh corn, peppers, and spices. This salad has bright flavors from lime and cilantro. Cotija cheese adds a creamy, salty touch. The dish is colorful and great for gatherings. Yes, you can make this salad ahead of time. It tastes even better after chilling. Prepare it up to one day before serving. Just keep it in the fridge. This lets the flavors blend well. Remember to save some cheese for the top before serving. To add heat, use more jalapeño. You can also use spicy chili powder. Try adding diced serrano peppers for extra kick. If you want more flavor, add a dash of hot sauce. Just be careful not to overpower the other tastes. This pasta salad pairs well with grilled meats. Serve it alongside tacos or barbecued chicken. It also goes great with a fresh green salad. For a full meal, add some beans or rice. This makes for a tasty and filling spread. This blog post highlighted how to make a delicious Mexican Street Corn Pasta Salad. We covered the key ingredients, step-by-step instructions, and useful tips for perfecting the dish. I shared ways to customize your salad and how to store leftovers. In closing, enjoy experimenting with flavors and ingredients. You can create a unique pasta salad for any occasion. With these guidelines, you’ll impress family and friends every time you serve it. Enjoy your cooking journey!$

Dive into the flavors of summer with this delightful Mexican Street Corn Pasta Salad! This vibrant dish combines rotini pasta with fresh corn, diced bell peppers, and a creamy dressing, creating a perfect blend of taste and texture. Enjoy it as a refreshing side or a light meal. Ready in just 45 minutes, it’s simple and satisfying. Click to explore this easy recipe and impress your friends and family with a taste of the Mexican street food experience!

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Ingredients

8 oz rotini pasta

2 cups fresh corn kernels (or canned if unavailable)

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1 jalapeño, seeded and minced

1/2 cup cilantro, chopped

1/2 cup crumbled cotija cheese (or feta)

3 tablespoons mayonnaise

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

Instructions

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

In a medium pan over medium heat, add the corn kernels. Sauté for about 5-7 minutes until they are slightly charred, then set aside to cool.

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

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

Pour the dressing over the pasta mixture and toss well to combine until everything is evenly coated.

Gently fold in the cotija cheese, reserving some for garnish.

Taste and adjust seasoning if necessary, adding more salt, lime juice, or chili powder to your liking.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving.

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

- Presentation Tips: Serve the pasta salad in a large bowl, garnished with additional crumbled cotija cheese and a sprinkle of fresh cilantro on top. Consider using a colorful serving platter for an appealing presentation!