Mexican Street Corn Pasta Salad Flavorful Delight

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- 8 oz small pasta (elbow or rotini) - 2 cups corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, finely diced (seeds optional) - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 1/4 cup mayonnaise - 2 tablespoons sour cream - 1 tablespoon fresh lime juice - 1 teaspoon chili powder - Salt and pepper, to taste This salad brings together fresh and vibrant flavors. The pasta serves as a great base. I like to use either elbow or rotini. Both shapes hold the dressing well. Corn adds sweetness and crunch. You can choose fresh corn for grilling, or use frozen or canned. I often grill fresh corn for a smoky taste that enhances the dish. The red bell pepper gives a pop of color and sweetness. The red onion adds a nice bite. If you want heat, add a jalapeño. You can leave the seeds in for more spice or remove them for less heat. Cotija cheese is a key ingredient, adding creaminess and saltiness. I love adding fresh cilantro for brightness. The creamy dressing combines mayonnaise and sour cream. Lime juice adds tang, while chili powder gives depth. Salt and pepper balance all the flavors. This salad is easy to make and perfect for gatherings. It serves 4 to 6, making it great for sharing. - Bring salted water to a boil. - Cook pasta according to package directions until al dente. - Drain and rinse under cold water. First, I boil the water in a large pot. The salt helps the pasta taste better. I cook the pasta until it’s firm but not hard, called al dente. After cooking, I drain it and rinse it under cold water. This stops the cooking and cools the pasta down. - Grilling fresh corn for smoky flavor. - Boiling frozen corn until tender. - Draining and rinsing canned corn. For fresh corn, I grill the ears to get a nice smoky taste. I brush them lightly with oil and grill until they are charred. Then, I cut the kernels off the cob. If I use frozen corn, I just boil it until it’s soft. Canned corn needs draining and rinsing, too. - Combining pasta, corn, and vegetables. - Incorporating crumbled cotija cheese. In a large bowl, I mix the cooled pasta with corn, diced red bell pepper, finely chopped red onion, and jalapeño. I also add crumbled cotija cheese for creaminess. I stir it all together to mix well. - Whisking together mayonnaise, sour cream, lime juice, and spices. For the dressing, I whisk mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper in a bowl. I keep whisking until it’s nice and smooth. - Pouring dressing over the pasta mixture. - Gently mixing to coat ingredients evenly. Next, I pour the dressing over the pasta and corn mixture. I use a spatula to gently fold everything together. This ensures that all the ingredients are well coated. - Adding fresh cilantro before chilling. - Covering and refrigerating for flavor melding. I add chopped fresh cilantro for a burst of flavor and color. Then, I cover the bowl with plastic wrap or a lid. I chill it in the fridge for at least 30 minutes. This lets all the flavors mix together nicely. To cook perfect pasta, always salt your water. This step adds flavor during cooking. Use about one tablespoon of salt for every quart of water. Once your pasta is done, rinse it under cold water. This helps stop the cooking and cools it down quickly. Choosing corn is easy. Fresh corn is great for grilling. If using frozen, just boil it until tender. Canned corn works too; just drain and rinse well. For grilling, brush fresh corn with oil. Grill it until you see nice char marks. This adds a smoky flavor that enhances your salad. Want to adjust the heat? Add more jalapeño for spice. Remove the seeds for a milder taste. If you want a lighter dressing, swap out mayonnaise and sour cream for yogurt. This change keeps the creaminess but cuts the fat. {{image_4}} You can make this salad even heartier by adding protein. Grilled chicken works well and adds great flavor. Simply cube it and toss it in. You could also use shrimp if you want a seafood twist. If you prefer a vegetarian option, black beans or chickpeas are perfect. They add protein and a lovely texture. To make this salad creamier, try adding avocado. Chop it into small pieces and mix it in gently. It brings a rich taste that complements the corn. You can also add fresh herbs. Parsley adds a bright note, while sliced green onions give a nice crunch. Both can elevate the dish's overall flavor. If you need a gluten-free option, choose gluten-free pasta. Many brands now offer great choices that taste just as good. For those who want a vegan version, replace the cotija cheese with a nut-based cheese. You can also swap out the mayonnaise and sour cream for plant-based alternatives. These swaps allow everyone to enjoy this delicious salad! To keep your Mexican Street Corn Pasta Salad fresh, store it in an airtight container. This will help prevent moisture loss and keep flavors intact. Make sure your salad is completely cool before sealing it up. This step avoids condensation, which can make the salad soggy. If you have leftovers, try adding them to a wrap or a tortilla. You can also mix in some grilled chicken for a quick meal. If you want to reheat it, do so gently in the microwave. Heat just until warm, not hot, to keep the pasta from getting mushy. Your salad stays fresh in the fridge for about three days. After that, it may lose its taste and texture. Look for signs of spoilage like off smells, discoloration, or a slimy texture. If you notice any of these, it's best to toss it out. Enjoy your salad while it's fresh for the best flavors! You can try feta cheese. It has a similar crumbly texture. Goat cheese is another option. It offers a creamy taste. Parmesan cheese works too, but it is saltier. Choose based on your flavor preference. To add heat, use more jalapeño. You can keep some seeds for extra spice. Another option is to add diced serrano peppers. You can also sprinkle red pepper flakes or hot sauce on top. Adjust the spice to your liking! Yes, you can make this salad ahead of time. Prepare it up to a day before serving. Store it in an airtight container in the fridge. Just mix in the cilantro right before serving for freshness. To make this dish gluten-free, swap out regular pasta for gluten-free pasta. Options like quinoa or brown rice pasta are great. Always check the labels to ensure they are certified gluten-free. Absolutely! You can use any small pasta shape. Elbow macaroni or rotini works best for this dish. Penne or farfalle also make fun choices. Just make sure to adjust the cooking time as needed. This blog post covered a tasty pasta salad you can easily make. We discussed ingredients like corn, fresh veggies, and cotija cheese. I shared tips on making the perfect pasta and ways to adapt the recipe for different diets. Lastly, I offered storage tips and answered common questions. Now you have everything to create a delicious dish. Enjoy experimenting and savor every bite of your pasta salad!

WANT TO SAVE THIS RECIPE?

Are you ready to spice up your lunch with a twist? This Mexican Street Corn Pasta Salad is not just a dish; it’s a flavorful delight bursting with fresh ingredients. In just about 45 minutes, you’ll create a creamy, zesty salad that’s perfect for gatherings or meal prep. Let’s dive into the simple steps and tasty tips to make this captivating dish your new favorite!

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Ingredients

– 8 oz small pasta (elbow or rotini)

– 2 cups corn kernels (fresh, frozen, or canned)

– 1 red bell pepper, diced

– 1/2 red onion, finely chopped

– 1 jalapeño, finely diced (seeds optional)

– 1/2 cup crumbled cotija cheese

– 1/4 cup fresh cilantro, chopped

– 1/4 cup mayonnaise

– 2 tablespoons sour cream

– 1 tablespoon fresh lime juice

– 1 teaspoon chili powder

– Salt and pepper, to taste

This salad brings together fresh and vibrant flavors. The pasta serves as a great base. I like to use either elbow or rotini. Both shapes hold the dressing well. Corn adds sweetness and crunch. You can choose fresh corn for grilling, or use frozen or canned. I often grill fresh corn for a smoky taste that enhances the dish.

The red bell pepper gives a pop of color and sweetness. The red onion adds a nice bite. If you want heat, add a jalapeño. You can leave the seeds in for more spice or remove them for less heat. Cotija cheese is a key ingredient, adding creaminess and saltiness.

I love adding fresh cilantro for brightness. The creamy dressing combines mayonnaise and sour cream. Lime juice adds tang, while chili powder gives depth. Salt and pepper balance all the flavors.

This salad is easy to make and perfect for gatherings. It serves 4 to 6, making it great for sharing.

Step-by-Step Instructions

Cooking the Pasta

– Bring salted water to a boil.

– Cook pasta according to package directions until al dente.

– Drain and rinse under cold water.

First, I boil the water in a large pot. The salt helps the pasta taste better. I cook the pasta until it’s firm but not hard, called al dente. After cooking, I drain it and rinse it under cold water. This stops the cooking and cools the pasta down.

Preparing the Corn

– Grilling fresh corn for smoky flavor.

– Boiling frozen corn until tender.

– Draining and rinsing canned corn.

For fresh corn, I grill the ears to get a nice smoky taste. I brush them lightly with oil and grill until they are charred. Then, I cut the kernels off the cob. If I use frozen corn, I just boil it until it’s soft. Canned corn needs draining and rinsing, too.

Mixing Base Ingredients

– Combining pasta, corn, and vegetables.

– Incorporating crumbled cotija cheese.

In a large bowl, I mix the cooled pasta with corn, diced red bell pepper, finely chopped red onion, and jalapeño. I also add crumbled cotija cheese for creaminess. I stir it all together to mix well.

Making the Dressing

– Whisking together mayonnaise, sour cream, lime juice, and spices.

For the dressing, I whisk mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper in a bowl. I keep whisking until it’s nice and smooth.

Combining Everything

– Pouring dressing over the pasta mixture.

– Gently mixing to coat ingredients evenly.

Next, I pour the dressing over the pasta and corn mixture. I use a spatula to gently fold everything together. This ensures that all the ingredients are well coated.

Final Touches

– Adding fresh cilantro before chilling.

– Covering and refrigerating for flavor melding.

I add chopped fresh cilantro for a burst of flavor and color. Then, I cover the bowl with plastic wrap or a lid. I chill it in the fridge for at least 30 minutes. This lets all the flavors mix together nicely.

Tips & Tricks

Cooking Perfect Pasta

To cook perfect pasta, always salt your water. This step adds flavor during cooking. Use about one tablespoon of salt for every quart of water. Once your pasta is done, rinse it under cold water. This helps stop the cooking and cools it down quickly.

Corn Preparation Tips

Choosing corn is easy. Fresh corn is great for grilling. If using frozen, just boil it until tender. Canned corn works too; just drain and rinse well. For grilling, brush fresh corn with oil. Grill it until you see nice char marks. This adds a smoky flavor that enhances your salad.

Dressing Variations

Want to adjust the heat? Add more jalapeño for spice. Remove the seeds for a milder taste. If you want a lighter dressing, swap out mayonnaise and sour cream for yogurt. This change keeps the creaminess but cuts the fat.

Variations

Protein Additions

You can make this salad even heartier by adding protein. Grilled chicken works well and adds great flavor. Simply cube it and toss it in. You could also use shrimp if you want a seafood twist. If you prefer a vegetarian option, black beans or chickpeas are perfect. They add protein and a lovely texture.

Flavor Enhancements

To make this salad creamier, try adding avocado. Chop it into small pieces and mix it in gently. It brings a rich taste that complements the corn. You can also add fresh herbs. Parsley adds a bright note, while sliced green onions give a nice crunch. Both can elevate the dish’s overall flavor.

Dietary Modifications

If you need a gluten-free option, choose gluten-free pasta. Many brands now offer great choices that taste just as good. For those who want a vegan version, replace the cotija cheese with a nut-based cheese. You can also swap out the mayonnaise and sour cream for plant-based alternatives. These swaps allow everyone to enjoy this delicious salad!

Storage Info

Proper Storage Techniques

To keep your Mexican Street Corn Pasta Salad fresh, store it in an airtight container. This will help prevent moisture loss and keep flavors intact. Make sure your salad is completely cool before sealing it up. This step avoids condensation, which can make the salad soggy.

Serving Leftovers

If you have leftovers, try adding them to a wrap or a tortilla. You can also mix in some grilled chicken for a quick meal. If you want to reheat it, do so gently in the microwave. Heat just until warm, not hot, to keep the pasta from getting mushy.

Shelf Life

Your salad stays fresh in the fridge for about three days. After that, it may lose its taste and texture. Look for signs of spoilage like off smells, discoloration, or a slimy texture. If you notice any of these, it’s best to toss it out. Enjoy your salad while it’s fresh for the best flavors!

FAQs

What can I substitute for cotija cheese?

You can try feta cheese. It has a similar crumbly texture. Goat cheese is another option. It offers a creamy taste. Parmesan cheese works too, but it is saltier. Choose based on your flavor preference.

How can I make this dish spicier?

To add heat, use more jalapeño. You can keep some seeds for extra spice. Another option is to add diced serrano peppers. You can also sprinkle red pepper flakes or hot sauce on top. Adjust the spice to your liking!

Can I prepare this salad in advance?

Yes, you can make this salad ahead of time. Prepare it up to a day before serving. Store it in an airtight container in the fridge. Just mix in the cilantro right before serving for freshness.

Is this recipe gluten-free?

To make this dish gluten-free, swap out regular pasta for gluten-free pasta. Options like quinoa or brown rice pasta are great. Always check the labels to ensure they are certified gluten-free.

Can I use a different type of pasta?

Absolutely! You can use any small pasta shape. Elbow macaroni or rotini works best for this dish. Penne or farfalle also make fun choices. Just make sure to adjust the cooking time as needed.

This blog post covered a tasty pasta salad you can easily make. We discussed ingredients like corn, fresh veggies, and cotija cheese. I shared tips on making the perfect pasta and ways to adapt the recipe for different diets. Lastly, I offered storage tips and answered common questions.

Now you have everything to create a delicious dish. Enjoy experimenting and savor every bite of your pasta salad!

- 8 oz small pasta (elbow or rotini) - 2 cups corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, finely diced (seeds optional) - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 1/4 cup mayonnaise - 2 tablespoons sour cream - 1 tablespoon fresh lime juice - 1 teaspoon chili powder - Salt and pepper, to taste This salad brings together fresh and vibrant flavors. The pasta serves as a great base. I like to use either elbow or rotini. Both shapes hold the dressing well. Corn adds sweetness and crunch. You can choose fresh corn for grilling, or use frozen or canned. I often grill fresh corn for a smoky taste that enhances the dish. The red bell pepper gives a pop of color and sweetness. The red onion adds a nice bite. If you want heat, add a jalapeño. You can leave the seeds in for more spice or remove them for less heat. Cotija cheese is a key ingredient, adding creaminess and saltiness. I love adding fresh cilantro for brightness. The creamy dressing combines mayonnaise and sour cream. Lime juice adds tang, while chili powder gives depth. Salt and pepper balance all the flavors. This salad is easy to make and perfect for gatherings. It serves 4 to 6, making it great for sharing. - Bring salted water to a boil. - Cook pasta according to package directions until al dente. - Drain and rinse under cold water. First, I boil the water in a large pot. The salt helps the pasta taste better. I cook the pasta until it’s firm but not hard, called al dente. After cooking, I drain it and rinse it under cold water. This stops the cooking and cools the pasta down. - Grilling fresh corn for smoky flavor. - Boiling frozen corn until tender. - Draining and rinsing canned corn. For fresh corn, I grill the ears to get a nice smoky taste. I brush them lightly with oil and grill until they are charred. Then, I cut the kernels off the cob. If I use frozen corn, I just boil it until it’s soft. Canned corn needs draining and rinsing, too. - Combining pasta, corn, and vegetables. - Incorporating crumbled cotija cheese. In a large bowl, I mix the cooled pasta with corn, diced red bell pepper, finely chopped red onion, and jalapeño. I also add crumbled cotija cheese for creaminess. I stir it all together to mix well. - Whisking together mayonnaise, sour cream, lime juice, and spices. For the dressing, I whisk mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper in a bowl. I keep whisking until it’s nice and smooth. - Pouring dressing over the pasta mixture. - Gently mixing to coat ingredients evenly. Next, I pour the dressing over the pasta and corn mixture. I use a spatula to gently fold everything together. This ensures that all the ingredients are well coated. - Adding fresh cilantro before chilling. - Covering and refrigerating for flavor melding. I add chopped fresh cilantro for a burst of flavor and color. Then, I cover the bowl with plastic wrap or a lid. I chill it in the fridge for at least 30 minutes. This lets all the flavors mix together nicely. To cook perfect pasta, always salt your water. This step adds flavor during cooking. Use about one tablespoon of salt for every quart of water. Once your pasta is done, rinse it under cold water. This helps stop the cooking and cools it down quickly. Choosing corn is easy. Fresh corn is great for grilling. If using frozen, just boil it until tender. Canned corn works too; just drain and rinse well. For grilling, brush fresh corn with oil. Grill it until you see nice char marks. This adds a smoky flavor that enhances your salad. Want to adjust the heat? Add more jalapeño for spice. Remove the seeds for a milder taste. If you want a lighter dressing, swap out mayonnaise and sour cream for yogurt. This change keeps the creaminess but cuts the fat. {{image_4}} You can make this salad even heartier by adding protein. Grilled chicken works well and adds great flavor. Simply cube it and toss it in. You could also use shrimp if you want a seafood twist. If you prefer a vegetarian option, black beans or chickpeas are perfect. They add protein and a lovely texture. To make this salad creamier, try adding avocado. Chop it into small pieces and mix it in gently. It brings a rich taste that complements the corn. You can also add fresh herbs. Parsley adds a bright note, while sliced green onions give a nice crunch. Both can elevate the dish's overall flavor. If you need a gluten-free option, choose gluten-free pasta. Many brands now offer great choices that taste just as good. For those who want a vegan version, replace the cotija cheese with a nut-based cheese. You can also swap out the mayonnaise and sour cream for plant-based alternatives. These swaps allow everyone to enjoy this delicious salad! To keep your Mexican Street Corn Pasta Salad fresh, store it in an airtight container. This will help prevent moisture loss and keep flavors intact. Make sure your salad is completely cool before sealing it up. This step avoids condensation, which can make the salad soggy. If you have leftovers, try adding them to a wrap or a tortilla. You can also mix in some grilled chicken for a quick meal. If you want to reheat it, do so gently in the microwave. Heat just until warm, not hot, to keep the pasta from getting mushy. Your salad stays fresh in the fridge for about three days. After that, it may lose its taste and texture. Look for signs of spoilage like off smells, discoloration, or a slimy texture. If you notice any of these, it's best to toss it out. Enjoy your salad while it's fresh for the best flavors! You can try feta cheese. It has a similar crumbly texture. Goat cheese is another option. It offers a creamy taste. Parmesan cheese works too, but it is saltier. Choose based on your flavor preference. To add heat, use more jalapeño. You can keep some seeds for extra spice. Another option is to add diced serrano peppers. You can also sprinkle red pepper flakes or hot sauce on top. Adjust the spice to your liking! Yes, you can make this salad ahead of time. Prepare it up to a day before serving. Store it in an airtight container in the fridge. Just mix in the cilantro right before serving for freshness. To make this dish gluten-free, swap out regular pasta for gluten-free pasta. Options like quinoa or brown rice pasta are great. Always check the labels to ensure they are certified gluten-free. Absolutely! You can use any small pasta shape. Elbow macaroni or rotini works best for this dish. Penne or farfalle also make fun choices. Just make sure to adjust the cooking time as needed. This blog post covered a tasty pasta salad you can easily make. We discussed ingredients like corn, fresh veggies, and cotija cheese. I shared tips on making the perfect pasta and ways to adapt the recipe for different diets. Lastly, I offered storage tips and answered common questions. Now you have everything to create a delicious dish. Enjoy experimenting and savor every bite of your pasta salad!

Mexican Street Corn Pasta Salad

Elevate your summer gatherings with this delicious Mexican Street Corn Pasta Salad! Bursting with flavors from fresh corn, spicy jalapeño, and creamy dressing, this dish is perfect for barbecues or potlucks. With simple ingredients like cotija cheese and vibrant bell peppers, it’s easy to make and packed with taste. Click through to discover the full recipe and impress your guests with this refreshing and colorful salad!
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Ingredients
  

8 oz small pasta (such as elbow or rotini)

2 cups corn kernels (choose fresh, frozen, or canned)

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeño, finely diced (remove seeds for milder flavor)

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon fresh lime juice

1 teaspoon chili powder

Salt and pepper, to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add your chosen pasta and cook according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

    Prepare the Corn: For fresh corn, grill the ears for a smoky flavor. Brush the corn with a light coating of oil and grill until nice and charred, then carefully cut the kernels from the cob. If using frozen corn, simply boil it in water for a few minutes until tender, then drain. For canned corn, ensure you drain and rinse it thoroughly before using.

      Mix the Base Ingredients: In a large mixing bowl, combine your cooled, drained pasta with the corn, diced red bell pepper, finely chopped red onion, diced jalapeño, and crumbled cotija cheese. Stir well to distribute the ingredients evenly.

        Prepare the Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper. Continue whisking until the mixture is smooth and creamy.

          Combine Everything: Pour the creamy dressing over the pasta and corn mixture. Gently fold together using a spatula or large spoon until everything is well coated and the ingredients are thoroughly mixed.

            Add Freshness: Fold in the chopped fresh cilantro, which adds a vibrant color and fresh flavor to the salad. Mix lightly to combine without breaking the delicate pasta.

              Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully.

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

                  - Presentation Tips: Serve the salad in a large, colorful bowl. For an appealing finish, sprinkle additional cotija cheese on top, add a few sprigs of fresh cilantro, and place a lime wedge on the side for guests to squeeze extra zesty flavor onto their servings.

                    WANT TO SAVE THIS RECIPE?