Mexican Street Corn Pasta Salad Flavorful and Fresh

by
- 8 oz rotini pasta - 2 cups corn kernels (fresh or frozen) - 1/2 cup cherry tomatoes, halved - 1/4 of a red onion, finely chopped - 1 ripe avocado, diced - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - 2 tablespoons fresh lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper, to taste To make this Mexican street corn pasta salad, gather all the ingredients first. Using fresh corn adds a sweet crunch. If you use frozen corn, it works well too. The rotini pasta holds the dressing nicely. Cherry tomatoes bring a juicy burst of flavor. The red onion adds a slight bite, while the avocado gives creaminess. Crumbled cotija cheese adds a salty kick. Fresh cilantro brightens every bite. The lime juice brings a tangy zest. Olive oil helps blend all the flavors. Chili powder gives a little warmth. Garlic powder adds depth. Don’t forget salt and pepper to taste. With these ingredients, you can create a vibrant, tasty salad. Each bite will remind you of the street vendors in Mexico. Enjoy the mix of textures and flavors! To start, boil a large pot of salted water. Once it’s bubbling, add 8 oz of rotini pasta. Cook it until al dente, as per the package guide. When done, drain the pasta in a colander. Rinse it under cold water to cool it. This step stops the cooking and keeps the pasta firm. Next, heat a bit of olive oil in a medium skillet over medium heat. Toss in 2 cups of corn kernels. Sauté for about 5-7 minutes. Keep stirring until the corn gets slightly charred. This adds great flavor! After cooking, remove the skillet from the heat and let the corn cool down. In a large bowl, combine the cooled pasta and sautéed corn. Now, add 1/2 cup of halved cherry tomatoes, 1/4 of a finely chopped red onion, and 1 ripe diced avocado. Sprinkle in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped fresh cilantro. Gently mix these ingredients together. For the dressing, take a small bowl. Whisk together 2 tablespoons of fresh lime juice, 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Add a pinch of salt and freshly ground black pepper. Mix until smooth. This dressing packs a punch! Now, drizzle the dressing over the salad. Gently toss everything together. Be careful not to mash the avocado while mixing. You want to keep its nice chunks intact. You can serve the salad right away for a fresh taste. Or, for better flavor, chill it in the fridge for about 30 minutes. This waiting time lets the ingredients blend nicely. For a pretty presentation, use a large bowl and add extra cilantro on top. A lime wedge will let your guests add a zesty touch! To cook the pasta perfectly, start with a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Add the rotini pasta and cook it until it is al dente. This means it should be firm but not hard. Drain the pasta in a colander and rinse it under cold water. This stops the cooking. Let it cool completely before mixing. For the corn, use a medium skillet and add a drizzle of olive oil. Heat it over medium heat. Add the corn kernels and sauté them for about 5 to 7 minutes. Stir them often to get that lovely char. You want them to be golden and slightly crispy. Once done, take the skillet off the heat and let the corn cool. When serving the salad, choose a large, colorful bowl. This makes the dish look bright and inviting. You can garnish it with extra chopped cilantro on top. Add a wedge of lime on the side. This lets your guests squeeze fresh lime juice over their servings, bringing even more flavor. To boost the flavors in your salad, consider marinating the ingredients. Once you mix the salad, cover it and let it sit in the fridge for about 30 minutes. This allows all the flavors to blend well. The lime juice and spices will soak into the pasta and corn, making every bite tastier. {{image_4}} You can change the rotini pasta for other types. Penne or fusilli work well too. These pasta shapes hold the salad ingredients nicely. For cheese, cotija is great, but you can use feta or queso fresco. Both have a salty flavor that pairs well with the salad. Want more heat? Add jalapeños or cayenne pepper. Start with a small amount, then taste. You can always add more spice as needed. If you prefer it milder, skip the chili powder or use a sweet paprika. This will keep the flavor bright without the heat. To make this salad vegan, swap out the cotija cheese. Use a vegan cheese or skip it entirely. Instead of lime juice, try using apple cider vinegar for a tangy kick. Replace the honey with agave syrup if you want a touch of sweetness. This way, you still enjoy a fresh and tasty salad while sticking to your diet. To keep your Mexican street corn pasta salad fresh, store it in an airtight container. Place the salad in the fridge if you plan to eat it within 1-2 days. The cool temperature slows spoilage. Make sure to cover the salad well. This prevents air from making it dry. For longer storage, you can freeze the salad. However, pasta and avocado do not freeze well. To freeze, remove any avocado and store the remaining salad mix in a freezer-safe container. When you’re ready to enjoy it, thaw it in the fridge overnight. Once thawed, add fresh avocado and mix well before serving. Watch for signs that your salad has spoiled. Look for any off smells, changes in color, or slimy textures. If you see any of these signs, it’s best to toss the salad. To prevent spoilage, make sure to use fresh ingredients and store it promptly after serving. Keeping the salad covered in the fridge helps maintain its quality longer. Yes, you can make this salad ahead of time. It stores well in the fridge. I recommend making it a few hours before your meal. This gives the flavors time to blend. To store, place it in an airtight container. Keep it in the fridge until ready to serve. If you want to make it even earlier, you can prepare the pasta and corn the day before. If you can't find cotija cheese, try feta cheese. Feta offers a similar crumbly texture and salty taste. You can also use queso fresco for a milder flavor. Another option is Parmesan, but it adds a different taste. Each cheese will change the salad's flavor a bit, so pick one that you like! This salad stays fresh for about 2-3 days in the fridge. Use an airtight container to keep it fresh longer. After a day, the vegetables may become a bit soggy. You can always add fresh toppings like avocado or cilantro right before serving. If you see any signs of spoilage, like a bad smell or slimy texture, it's best to toss it. Yes, you can make this recipe gluten-free. Simply use gluten-free rotini pasta. There are many options available, like chickpea or brown rice pasta. These options have different tastes but work well in this salad. Just make sure to follow the cooking instructions on the package for the best results. Absolutely! You can add grilled chicken for a hearty meal. Shrimp also makes a great addition if you like seafood. For a vegetarian option, try adding black beans or chickpeas. These proteins will make the salad more filling and add extra flavor. This blog post shared a tasty and easy salad recipe. We covered all the ingredients, from pasta to corn, plus dressings and tips for great flavor. You can mix it up with different ingredients and spices to fit your taste. Remember, this salad is fresh and perfect for any meal. With proper storage, it can last a few days too. Try making this salad your own. Enjoy the fun of cooking and sharing with friends!

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Ready for a bold and fresh dish? This Mexican Street Corn Pasta Salad combines zesty flavors with creamy textures in every bite. Its vibrant colors and simple ingredients make it a perfect dish for any gathering or family meal. In this post, I’ll show you how to make this easy salad, share helpful tips, and offer variations to suit your taste. Let’s dive in and create a deliciously fun salad together!

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Ingredients

List of Ingredients

– 8 oz rotini pasta

– 2 cups corn kernels (fresh or frozen)

– 1/2 cup cherry tomatoes, halved

– 1/4 of a red onion, finely chopped

– 1 ripe avocado, diced

– 1/2 cup cotija cheese, crumbled

– 1/4 cup fresh cilantro, chopped

– 2 tablespoons fresh lime juice

– 2 tablespoons extra virgin olive oil

– 1 teaspoon chili powder

– 1/2 teaspoon garlic powder

– Salt and freshly ground black pepper, to taste

To make this Mexican street corn pasta salad, gather all the ingredients first. Using fresh corn adds a sweet crunch. If you use frozen corn, it works well too. The rotini pasta holds the dressing nicely. Cherry tomatoes bring a juicy burst of flavor. The red onion adds a slight bite, while the avocado gives creaminess. Crumbled cotija cheese adds a salty kick. Fresh cilantro brightens every bite.

The lime juice brings a tangy zest. Olive oil helps blend all the flavors. Chili powder gives a little warmth. Garlic powder adds depth. Don’t forget salt and pepper to taste.

With these ingredients, you can create a vibrant, tasty salad. Each bite will remind you of the street vendors in Mexico. Enjoy the mix of textures and flavors!

Step-by-Step Instructions

Cooking the Pasta

To start, boil a large pot of salted water. Once it’s bubbling, add 8 oz of rotini pasta. Cook it until al dente, as per the package guide. When done, drain the pasta in a colander. Rinse it under cold water to cool it. This step stops the cooking and keeps the pasta firm.

Sautéing the Corn

Next, heat a bit of olive oil in a medium skillet over medium heat. Toss in 2 cups of corn kernels. Sauté for about 5-7 minutes. Keep stirring until the corn gets slightly charred. This adds great flavor! After cooking, remove the skillet from the heat and let the corn cool down.

Mixing the Ingredients

In a large bowl, combine the cooled pasta and sautéed corn. Now, add 1/2 cup of halved cherry tomatoes, 1/4 of a finely chopped red onion, and 1 ripe diced avocado. Sprinkle in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped fresh cilantro. Gently mix these ingredients together.

Preparing the Dressing

For the dressing, take a small bowl. Whisk together 2 tablespoons of fresh lime juice, 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Add a pinch of salt and freshly ground black pepper. Mix until smooth. This dressing packs a punch!

Combining and Tossing

Now, drizzle the dressing over the salad. Gently toss everything together. Be careful not to mash the avocado while mixing. You want to keep its nice chunks intact.

Serving Suggestions

You can serve the salad right away for a fresh taste. Or, for better flavor, chill it in the fridge for about 30 minutes. This waiting time lets the ingredients blend nicely. For a pretty presentation, use a large bowl and add extra cilantro on top. A lime wedge will let your guests add a zesty touch!

Tips & Tricks

Cooking Tips

To cook the pasta perfectly, start with a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Add the rotini pasta and cook it until it is al dente. This means it should be firm but not hard. Drain the pasta in a colander and rinse it under cold water. This stops the cooking. Let it cool completely before mixing.

For the corn, use a medium skillet and add a drizzle of olive oil. Heat it over medium heat. Add the corn kernels and sauté them for about 5 to 7 minutes. Stir them often to get that lovely char. You want them to be golden and slightly crispy. Once done, take the skillet off the heat and let the corn cool.

Serving Tips

When serving the salad, choose a large, colorful bowl. This makes the dish look bright and inviting. You can garnish it with extra chopped cilantro on top. Add a wedge of lime on the side. This lets your guests squeeze fresh lime juice over their servings, bringing even more flavor.

Flavor Enhancement

To boost the flavors in your salad, consider marinating the ingredients. Once you mix the salad, cover it and let it sit in the fridge for about 30 minutes. This allows all the flavors to blend well. The lime juice and spices will soak into the pasta and corn, making every bite tastier.

Variations

Ingredient Swaps

You can change the rotini pasta for other types. Penne or fusilli work well too. These pasta shapes hold the salad ingredients nicely.

For cheese, cotija is great, but you can use feta or queso fresco. Both have a salty flavor that pairs well with the salad.

Spice Level Adjustments

Want more heat? Add jalapeños or cayenne pepper. Start with a small amount, then taste. You can always add more spice as needed.

If you prefer it milder, skip the chili powder or use a sweet paprika. This will keep the flavor bright without the heat.

Vegan or Vegetarian Adjustments

To make this salad vegan, swap out the cotija cheese. Use a vegan cheese or skip it entirely.

Instead of lime juice, try using apple cider vinegar for a tangy kick. Replace the honey with agave syrup if you want a touch of sweetness.

This way, you still enjoy a fresh and tasty salad while sticking to your diet.

Storage Info

Short-term Storage

To keep your Mexican street corn pasta salad fresh, store it in an airtight container. Place the salad in the fridge if you plan to eat it within 1-2 days. The cool temperature slows spoilage. Make sure to cover the salad well. This prevents air from making it dry.

Long-term Storage

For longer storage, you can freeze the salad. However, pasta and avocado do not freeze well. To freeze, remove any avocado and store the remaining salad mix in a freezer-safe container. When you’re ready to enjoy it, thaw it in the fridge overnight. Once thawed, add fresh avocado and mix well before serving.

Quality Maintenance

Watch for signs that your salad has spoiled. Look for any off smells, changes in color, or slimy textures. If you see any of these signs, it’s best to toss the salad. To prevent spoilage, make sure to use fresh ingredients and store it promptly after serving. Keeping the salad covered in the fridge helps maintain its quality longer.

FAQs

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. It stores well in the fridge. I recommend making it a few hours before your meal. This gives the flavors time to blend. To store, place it in an airtight container. Keep it in the fridge until ready to serve. If you want to make it even earlier, you can prepare the pasta and corn the day before.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, try feta cheese. Feta offers a similar crumbly texture and salty taste. You can also use queso fresco for a milder flavor. Another option is Parmesan, but it adds a different taste. Each cheese will change the salad’s flavor a bit, so pick one that you like!

How long will the salad stay fresh?

This salad stays fresh for about 2-3 days in the fridge. Use an airtight container to keep it fresh longer. After a day, the vegetables may become a bit soggy. You can always add fresh toppings like avocado or cilantro right before serving. If you see any signs of spoilage, like a bad smell or slimy texture, it’s best to toss it.

Is this recipe gluten-free?

Yes, you can make this recipe gluten-free. Simply use gluten-free rotini pasta. There are many options available, like chickpea or brown rice pasta. These options have different tastes but work well in this salad. Just make sure to follow the cooking instructions on the package for the best results.

Can I add protein to this salad?

Absolutely! You can add grilled chicken for a hearty meal. Shrimp also makes a great addition if you like seafood. For a vegetarian option, try adding black beans or chickpeas. These proteins will make the salad more filling and add extra flavor.

This blog post shared a tasty and easy salad recipe. We covered all the ingredients, from pasta to corn, plus dressings and tips for great flavor. You can mix it up with different ingredients and spices to fit your taste. Remember, this salad is fresh and perfect for any meal. With proper storage, it can last a few days too. Try making this salad your own. Enjoy the fun of cooking and sharing with friends!

- 8 oz rotini pasta - 2 cups corn kernels (fresh or frozen) - 1/2 cup cherry tomatoes, halved - 1/4 of a red onion, finely chopped - 1 ripe avocado, diced - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - 2 tablespoons fresh lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper, to taste To make this Mexican street corn pasta salad, gather all the ingredients first. Using fresh corn adds a sweet crunch. If you use frozen corn, it works well too. The rotini pasta holds the dressing nicely. Cherry tomatoes bring a juicy burst of flavor. The red onion adds a slight bite, while the avocado gives creaminess. Crumbled cotija cheese adds a salty kick. Fresh cilantro brightens every bite. The lime juice brings a tangy zest. Olive oil helps blend all the flavors. Chili powder gives a little warmth. Garlic powder adds depth. Don’t forget salt and pepper to taste. With these ingredients, you can create a vibrant, tasty salad. Each bite will remind you of the street vendors in Mexico. Enjoy the mix of textures and flavors! To start, boil a large pot of salted water. Once it’s bubbling, add 8 oz of rotini pasta. Cook it until al dente, as per the package guide. When done, drain the pasta in a colander. Rinse it under cold water to cool it. This step stops the cooking and keeps the pasta firm. Next, heat a bit of olive oil in a medium skillet over medium heat. Toss in 2 cups of corn kernels. Sauté for about 5-7 minutes. Keep stirring until the corn gets slightly charred. This adds great flavor! After cooking, remove the skillet from the heat and let the corn cool down. In a large bowl, combine the cooled pasta and sautéed corn. Now, add 1/2 cup of halved cherry tomatoes, 1/4 of a finely chopped red onion, and 1 ripe diced avocado. Sprinkle in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped fresh cilantro. Gently mix these ingredients together. For the dressing, take a small bowl. Whisk together 2 tablespoons of fresh lime juice, 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Add a pinch of salt and freshly ground black pepper. Mix until smooth. This dressing packs a punch! Now, drizzle the dressing over the salad. Gently toss everything together. Be careful not to mash the avocado while mixing. You want to keep its nice chunks intact. You can serve the salad right away for a fresh taste. Or, for better flavor, chill it in the fridge for about 30 minutes. This waiting time lets the ingredients blend nicely. For a pretty presentation, use a large bowl and add extra cilantro on top. A lime wedge will let your guests add a zesty touch! To cook the pasta perfectly, start with a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Add the rotini pasta and cook it until it is al dente. This means it should be firm but not hard. Drain the pasta in a colander and rinse it under cold water. This stops the cooking. Let it cool completely before mixing. For the corn, use a medium skillet and add a drizzle of olive oil. Heat it over medium heat. Add the corn kernels and sauté them for about 5 to 7 minutes. Stir them often to get that lovely char. You want them to be golden and slightly crispy. Once done, take the skillet off the heat and let the corn cool. When serving the salad, choose a large, colorful bowl. This makes the dish look bright and inviting. You can garnish it with extra chopped cilantro on top. Add a wedge of lime on the side. This lets your guests squeeze fresh lime juice over their servings, bringing even more flavor. To boost the flavors in your salad, consider marinating the ingredients. Once you mix the salad, cover it and let it sit in the fridge for about 30 minutes. This allows all the flavors to blend well. The lime juice and spices will soak into the pasta and corn, making every bite tastier. {{image_4}} You can change the rotini pasta for other types. Penne or fusilli work well too. These pasta shapes hold the salad ingredients nicely. For cheese, cotija is great, but you can use feta or queso fresco. Both have a salty flavor that pairs well with the salad. Want more heat? Add jalapeños or cayenne pepper. Start with a small amount, then taste. You can always add more spice as needed. If you prefer it milder, skip the chili powder or use a sweet paprika. This will keep the flavor bright without the heat. To make this salad vegan, swap out the cotija cheese. Use a vegan cheese or skip it entirely. Instead of lime juice, try using apple cider vinegar for a tangy kick. Replace the honey with agave syrup if you want a touch of sweetness. This way, you still enjoy a fresh and tasty salad while sticking to your diet. To keep your Mexican street corn pasta salad fresh, store it in an airtight container. Place the salad in the fridge if you plan to eat it within 1-2 days. The cool temperature slows spoilage. Make sure to cover the salad well. This prevents air from making it dry. For longer storage, you can freeze the salad. However, pasta and avocado do not freeze well. To freeze, remove any avocado and store the remaining salad mix in a freezer-safe container. When you’re ready to enjoy it, thaw it in the fridge overnight. Once thawed, add fresh avocado and mix well before serving. Watch for signs that your salad has spoiled. Look for any off smells, changes in color, or slimy textures. If you see any of these signs, it’s best to toss the salad. To prevent spoilage, make sure to use fresh ingredients and store it promptly after serving. Keeping the salad covered in the fridge helps maintain its quality longer. Yes, you can make this salad ahead of time. It stores well in the fridge. I recommend making it a few hours before your meal. This gives the flavors time to blend. To store, place it in an airtight container. Keep it in the fridge until ready to serve. If you want to make it even earlier, you can prepare the pasta and corn the day before. If you can't find cotija cheese, try feta cheese. Feta offers a similar crumbly texture and salty taste. You can also use queso fresco for a milder flavor. Another option is Parmesan, but it adds a different taste. Each cheese will change the salad's flavor a bit, so pick one that you like! This salad stays fresh for about 2-3 days in the fridge. Use an airtight container to keep it fresh longer. After a day, the vegetables may become a bit soggy. You can always add fresh toppings like avocado or cilantro right before serving. If you see any signs of spoilage, like a bad smell or slimy texture, it's best to toss it. Yes, you can make this recipe gluten-free. Simply use gluten-free rotini pasta. There are many options available, like chickpea or brown rice pasta. These options have different tastes but work well in this salad. Just make sure to follow the cooking instructions on the package for the best results. Absolutely! You can add grilled chicken for a hearty meal. Shrimp also makes a great addition if you like seafood. For a vegetarian option, try adding black beans or chickpeas. These proteins will make the salad more filling and add extra flavor. This blog post shared a tasty and easy salad recipe. We covered all the ingredients, from pasta to corn, plus dressings and tips for great flavor. You can mix it up with different ingredients and spices to fit your taste. Remember, this salad is fresh and perfect for any meal. With proper storage, it can last a few days too. Try making this salad your own. Enjoy the fun of cooking and sharing with friends!

Mexican Street Corn Pasta Salad

Discover the deliciously vibrant Mexican Street Corn Pasta Salad that combines the best of summer flavors! With fresh corn, creamy avocado, and tangy lime, this dish is perfect for gatherings or a quick weeknight meal. Easy to make and packed with taste, it's a must-try recipe that will impress your friends and family. Click through to explore the full recipe and bring a burst of Mexican flavor to your table!
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Ingredients
  

8 oz rotini pasta

2 cups corn kernels (fresh or frozen)

1/2 cup cherry tomatoes, halved

1/4 of a red onion, finely chopped

1 ripe avocado, diced

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and rinse under cold running water to halt the cooking process. Set the pasta aside to cool completely.

    Sauté the Corn: Heat a drizzle of olive oil in a medium skillet over medium heat. Add the corn kernels to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are slightly charred and golden. Remove the skillet from heat and let the corn cool.

      Mix the Salad: In a large mixing bowl, carefully combine the cooled rotini pasta, sautéed corn, halved cherry tomatoes, finely chopped red onion, diced avocado, crumbled cotija cheese, and chopped cilantro.

        Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, garlic powder, and a pinch of salt and pepper until the dressing is well combined and smooth.

          Combine and Toss: Drizzle the dressing over the pasta mixture and gently toss to combine all the ingredients thoroughly. Take care not to mash the avocado as you mix.

            Serve or Chill: You can serve the salad immediately or for a more developed flavor, refrigerate for about 30 minutes. This allows the ingredients to marinate and enhances the overall taste.

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

                - Presentation Tips: For an appealing presentation, serve the salad in a large, colorful bowl. Garnish with extra chopped cilantro and a wedge of lime on top, allowing guests to squeeze fresh lime juice over their servings for added brightness.

                  WANT TO SAVE THIS RECIPE?