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- 8 oz. rotini pasta - 2 cups corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 jalapeño pepper, seeded and minced - 1 cup cherry tomatoes, halved - 1/2 cup fresh cilantro, chopped - 1 ripe avocado, diced - 1/2 cup crumbled cotija cheese (or feta) - 1/4 cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and black pepper to taste When it comes to making this dish, use the freshest ingredients you can find. Fresh corn adds sweet flavor and a nice crunch. Opt for ripe avocados; they should yield slightly when pressed. Choose bright, vibrant veggies for color and taste. Quality cotija cheese enhances the dish with its salty and crumbly texture. Always check for freshness, especially in herbs like cilantro. Feel free to swap ingredients based on your needs. For a gluten-free option, use gluten-free pasta. You can replace mayonnaise with Greek yogurt for a lighter version. If you're vegan, skip the cheese and mayonnaise, and add more avocado for creaminess. For spice lovers, consider using a serrano pepper instead of jalapeño. First, grab a large pot and fill it with water. Add a good amount of salt to the water. This helps the pasta soak up flavor. Bring the water to a boil over high heat. Then, add 8 oz. of rotini pasta to the boiling water. Cook it according to the package instructions. You want it to be al dente, which means it should be firm when you bite it. Once the pasta is ready, drain it in a colander. Rinse it under cold water to stop the cooking. Set the pasta aside and let it cool completely. While the pasta cooks, heat a large skillet on medium heat. Add 2 cups of corn kernels to the skillet. You can use fresh, frozen, or canned corn. Sauté the corn for about 5-7 minutes. Stir it now and then until it gets a nice char. This adds great flavor. Once the corn is charred, take it off the heat and let it cool. Next, chop your veggies. Dice 1 red bell pepper into small cubes. Finely chop 1 small red onion. Seed and mince 1 jalapeño pepper for some heat. Halve 1 cup of cherry tomatoes for a juicy burst. Finally, chop 1/2 cup of fresh cilantro. To make the dressing, take a small bowl. Add 1/4 cup of mayonnaise and 2 tablespoons of freshly squeezed lime juice. Then, sprinkle in 1 teaspoon of chili powder, along with salt and black pepper to taste. Whisk these ingredients together until they are smooth and well mixed. Now, combine the cooled pasta, sautéed corn, diced red bell pepper, chopped red onion, minced jalapeño, halved cherry tomatoes, and cilantro in a large mixing bowl. Drizzle the dressing over the salad mixture. Toss gently to coat everything evenly. Now, fold in 1 ripe avocado, diced, and 1/2 cup of crumbled cotija cheese. Be careful not to mash the avocado. Taste the salad and adjust the seasoning if needed. Cover the salad and refrigerate for at least 30 minutes. This lets the flavors blend. Enjoy this dish fresh and chilled or at room temperature for the best taste. For the full recipe, you can check out the Mexican Street Corn Pasta Salad section. To get the best flavor in your salad, mix sweet and savory ingredients. The corn gives a sweet taste, while lime juice adds a bright zing. The creamy avocado and cotija cheese bring richness. Don’t forget the chili powder for a hint of heat. Taste your salad as you mix. Adjust the salt and lime juice to fit your taste. To keep your avocado fresh, use lime juice. The acid in lime slows down browning. Cut the avocado just before you mix it in. If you have leftover salad, store it in an airtight container. This helps keep the avocado from turning brown too fast. Serve this pasta salad chilled for the best flavor. It pairs well with grilled chicken or fish. You can also enjoy it as a side dish at a picnic. For a fun twist, add tortilla chips on top for crunch. You can find the full recipe to guide you through each step. {{image_4}} You can easily add proteins to this salad. Grilled chicken works well. Just dice it into small pieces. Shrimp is another tasty choice. Sauté shrimp in a pan until they turn pink. You can also use canned beans for a quick option. Black beans add great flavor and protein. To make this salad vegan, swap out the mayonnaise. Use cashew cream or dairy-free yogurt. You can also skip the cotija cheese or use a vegan version. This keeps all the fresh flavors intact while catering to plant-based diets. For a spicy kick, add extra jalapeños or red pepper flakes. You can also try diced serrano peppers for more heat. If you want, throw in some roasted red peppers for added flavor. You can get creative with toppings like crushed tortilla chips for crunch. These variations can make your Mexican Street Corn Pasta Salad even more exciting. Feel free to mix and match based on your taste! Check the Full Recipe for more inspiration. To keep your Mexican Street Corn Pasta Salad fresh, store it in an airtight container. Make sure to seal it well to prevent air from getting in. If you have not added the avocado, the salad will stay fresher longer. If you did add the avocado, eat it within one day for the best taste and texture. When stored correctly, your pasta salad lasts about three to four days in the fridge. Always check for any off smells or changes in texture before eating. If it looks or smells strange, it’s best to toss it. Freezing pasta salad is not ideal. The texture of the pasta and veggies may change. However, you can freeze the salad without the avocado. Place it in a freezer-safe container, and it should last around two months. When you are ready to eat it, thaw it in the fridge overnight. Add fresh avocado just before serving for the best flavor. For the full recipe, check out the detailed instructions. Yes, you can use many types of pasta. Rotini works well because it holds the sauce nicely. You can also try penne, fusilli, or farfalle. Each pasta brings a unique shape and texture. Just keep in mind to cook it al dente. This way, the pasta stays firm and doesn’t get mushy in the salad. You can serve this salad with various dishes. It pairs well with grilled chicken or shrimp for a hearty meal. You can add tortilla chips for extra crunch. A side of black beans or a fresh green salad complements it nicely too. If you want a lighter option, serve it with some sliced avocado or fresh fruit. This dish is not gluten-free as it uses rotini pasta made from wheat. However, you can easily make it gluten-free. Just choose gluten-free pasta made from rice, quinoa, or chickpeas. The flavors and textures will still shine, and everyone can enjoy it. For the best results, check the cooking time on the gluten-free pasta package. For the full recipe, you can refer to the detailed instructions above. This blog post covered all you need to know to make a tasty pasta salad. We explored key ingredients and recommended quality options. You learned how to cook the pasta and prepare fresh veggies. I shared tips for flavor balance and preventing browning. Plus, you found great variations and storage tips for leftovers. In the end, this dish is versatile, easy, and fun. Enjoy making it your way!

Mexican Street Corn Pasta Salad

Discover the vibrant flavors of this Mexican Street Corn Pasta Salad, a delightful and refreshing dish perfect for any gathering! Bursting with charred corn, juicy tomatoes, and creamy avocado, this salad is easy to make and full of delicious ingredients. Ready in just 45 minutes, it's a flavorful twist on classic pasta salad. Click through to explore the full recipe and serve up a bowl of sunshine at your next meal!
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Ingredients
  

8 oz. rotini pasta

2 cups corn kernels (you can use fresh, frozen, or canned)

1 red bell pepper, diced into small cubes

1 small red onion, finely chopped

1 jalapeño pepper, seeded and minced for mild heat

1 cup cherry tomatoes, halved for a burst of flavor

1/2 cup fresh cilantro, finely chopped

1 ripe avocado, diced for creaminess

1/2 cup crumbled cotija cheese (or feta, for a tangy twist)

1/4 cup mayonnaise for creaminess

2 tablespoons freshly squeezed lime juice

1 teaspoon chili powder for a touch of spice

Salt and black pepper to taste

Instructions
 

Begin by cooking the rotini pasta: in a large pot, bring salted water to a boil and add the pasta. Cook according to the package instructions until al dente. Once done, drain the pasta and rinse it under cold water to halt the cooking process. Set it aside to cool completely.

    While the pasta is cooking, heat a large skillet over medium heat. Add the corn kernels and sauté for approximately 5-7 minutes, stirring occasionally, until they are lightly charred. Once charred, remove the skillet from heat and let the corn cool to room temperature.

      In a spacious mixing bowl, combine the cooled rotini, sautéed corn, diced red bell pepper, finely chopped red onion, minced jalapeño, halved cherry tomatoes, and chopped cilantro.

        For the dressing, take a small bowl and whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until the mixture is smooth and well combined.

          Drizzle the dressing over the pasta salad mixture and toss gently to ensure every ingredient is coated evenly. Finally, carefully fold in the diced avocado and crumbled cotija cheese, being mindful not to mash the avocado.

            Taste the salad and adjust the seasoning with additional salt and black pepper if necessary. Cover the salad and refrigerate for at least 30 minutes, allowing the flavors to develop and meld together.

              When ready to serve, enjoy the salad chilled or at room temperature for the best flavors.

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

                  - Presentation Tips: Serve the pasta salad in a large bowl or individual portions, garnished with a sprig of cilantro and a wedge of lime for a fresh touch.