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To make Mexican Street Corn Pasta Salad, gather these key ingredients: - 8 oz fusilli pasta - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced into small cubes - 1/2 red onion, finely chopped - 1 jalapeño pepper, seeded and minced - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, roughly chopped - 1/4 cup mayonnaise - 2 tablespoons sour cream - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - Salt and freshly ground black pepper to taste You can easily swap out some ingredients based on what you like or have on hand: - Pasta: Use any short pasta like rotini or penne. - Corn: Canned corn works well if fresh is not available. - Cheese: Feta cheese can replace cotija for a similar taste. - Herbs: If you dislike cilantro, try parsley or omit it. - Spice Level: If you want it milder, skip the jalapeño or use bell pepper instead. This salad serves about 4 to 6 people. It makes a great dish for picnics, potlucks, or family dinners. You can easily double the recipe if you need more servings. For a lighter side, serve smaller portions alongside grilled chicken or fish. This salad will make your meal colorful and tasty! Enjoy every bite! Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 8 oz of fusilli pasta. Cook it according to the package instructions until it is al dente. This means it should be firm to the bite. When done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This makes the pasta cool and ready for the salad. Take out a large skillet and heat it over medium heat. Add 1 cup of corn kernels. You can use fresh or frozen corn. Sauté the corn for about 5-7 minutes. Stir it often until the kernels get a nice char. This step adds a smoky flavor to the corn. Once done, remove the skillet from heat and let the corn cool. In a big mixing bowl, combine the cooled fusilli pasta and the charred corn. Add in 1 diced red bell pepper, 1/2 finely chopped red onion, and 1 minced jalapeño pepper. This mix gives the salad a colorful look and a crunchy texture. Stir gently to combine all the ingredients well. In a small bowl, whisk together the dressing. Use 1/4 cup mayonnaise, 2 tablespoons sour cream, and 2 tablespoons fresh lime juice. Add 1 teaspoon chili powder, salt, and black pepper to taste. Mix until smooth and creamy. This dressing brings a rich taste to the salad, balancing the fresh ingredients. Pour the creamy dressing over the pasta mix. Gently toss everything together until all ingredients are coated. Next, fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped cilantro. Mix just until combined to keep some texture. Taste the salad and adjust the seasoning if needed. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. This chilling time helps the flavors blend. Serve it cold, and enjoy the deliciousness of this Mexican Street Corn Pasta Salad. For more details, check the Full Recipe. To make this dish shine, use fresh ingredients. Fresh corn has a sweet crunch that frozen corn lacks. If you can, grill or char the corn. This adds a smoky flavor. The red bell pepper gives a nice sweetness. Always taste the salad before serving. Adjust the salt and lime juice to your liking. This boosts the flavors in your salad. Store any leftover salad in an airtight container. It will stay fresh in the fridge for up to three days. If the salad gets too dry, add a bit of lime juice or mayo before serving again. Do not freeze the salad. Freezing will change the texture of the pasta and veggies. Plan to make this salad about 30 minutes before serving. It needs time to chill in the fridge. This allows all the flavors to mix well. If you want to prepare it ahead of time, you can. Just keep the dressing separate until you're ready to serve. This keeps the pasta from getting mushy. For the full recipe, check out the steps above. {{image_4}} You can add many fun ingredients to this pasta salad. Some great options include: - Avocado, diced for creaminess - Black beans for protein - Cherry tomatoes, halved for sweetness - Radishes, sliced for crunch - Green onions, chopped for a fresh bite These additions can give your salad more texture and flavor. Choose what you like best! If you want to spice things up, try these ideas: - Add more jalapeño, keeping some seeds for heat. - Use a dash of hot sauce in the dressing. - Mix in smoked paprika for a smoky flavor. - Try a sprinkle of cayenne pepper for an extra kick. These spicy enhancements will bring your salad to life. Adjust the spice level to suit your taste! This dish can easily fit a vegetarian or vegan diet. Here’s how: - Swap cotija cheese with vegan cheese or nutritional yeast for a cheesy taste. - Use a vegan mayo instead of regular mayonnaise. - Replace sour cream with vegan yogurt. These swaps keep the salad delicious and satisfying without animal products. Enjoy a fresh, vibrant meal that's kind to all diets. For the full recipe, check out the Mexican Street Corn Pasta Salad section! To keep your Mexican street corn pasta salad fresh, place it in an airtight container. Make sure the lid seals well to avoid air exposure. Chill it in the fridge right after serving. The salad tastes best when eaten within three days. If you notice any changes in smell or texture, it's best to toss it out. I do not recommend freezing this salad. The pasta and fresh veggies do not freeze well. They can become mushy when thawed. If you must freeze it, try to separate the dressing from the pasta mix. You can freeze the pasta and veggies for up to one month. When ready to eat, thaw them in the fridge overnight and mix them with fresh dressing. Most ingredients in this salad have a good shelf life. Here’s a quick look: - Fusilli pasta: Lasts for up to 2 years when dry. - Corn kernels: Fresh corn stays good for about a week. Frozen corn lasts for about 8 months. - Red bell pepper: Fresh peppers last for about a week in the fridge. - Red onion: Can last for 1-2 months if stored properly. - Jalapeño pepper: Fresh peppers last for about 1-2 weeks. - Cotija cheese: Stays fresh for about 1-2 weeks after opening. - Fresh cilantro: Keeps for about a week in the fridge. - Mayonnaise and sour cream: Usually good for 1-2 months after opening. - Lime juice: Fresh juice lasts about a week, while bottled lasts longer. - Chili powder: Can last for 2-3 years if stored in a cool, dry place. By paying attention to shelf life, you can enjoy your salad fresh and tasty! Mexican Street Corn Pasta Salad is a fun twist on classic street corn. This dish combines pasta with corn, peppers, and cheese. The creamy dressing gives it a nice, rich flavor. You mix in lime juice and chili powder for zest. It’s colorful and tasty, making it perfect for any meal. Yes, you can make this salad ahead of time. Prepare it a few hours before serving. Chilling it allows the flavors to blend well. Just cover it tightly and keep it in the fridge. It stays fresh for up to two days. Absolutely! You can use gluten-free pasta instead of regular fusilli. This swap keeps the salad tasty and friendly for those with gluten issues. Look for gluten-free pasta in your store. Make sure to check labels for other gluten sources. This salad pairs well with grilled meats or fish. It also works as a side dish for tacos or burritos. You can enjoy it at picnics or barbecues. Serve it next to a fresh green salad for a full meal. You can add ingredients like avocado or black beans for extra flavor. If you like heat, toss in more jalapeños. For a creamier texture, use more mayonnaise or sour cream. Feel free to change the cheese, too. You can use feta or goat cheese instead of cotija. Check out the Full Recipe for more ideas! This blog post shared key ingredients, step-by-step cooking directions, and useful tips for making Mexican Street Corn Pasta Salad. You learned about ingredient swaps and portion sizes while exploring fun variations. Remember, this salad is all about mixing flavors and personalizing it to your taste. With proper storage, leftovers can stay fresh, ensuring you enjoy each bite. Dive into this dish, and let your culinary creativity shine!

Mexican Street Corn Pasta Salad

Elevate your summer gatherings with this refreshing Mexican Street Corn Pasta Salad! Packed with vibrant flavors from charred corn, fresh veggies, and zesty dressing, this dish is perfect as a side or a light main course. Ready in just 45 minutes, it's a crowd-pleaser that combines simple ingredients like fusilli pasta, cotija cheese, and lime juice. Click through to explore the full recipe and bring a taste of Mexico to your table!
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Ingredients
  

8 oz fusilli pasta

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced into small cubes

1/2 red onion, finely chopped

1 jalapeño pepper, seeded and minced

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, roughly chopped

1/4 cup mayonnaise

2 tablespoons sour cream

2 tablespoons fresh lime juice

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

Instructions
 

Begin by cooking the fusilli pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and cool it down.

    While the pasta cools, take a large skillet and heat it over medium heat. Add the corn kernels to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the corn becomes lightly charred. Remove from heat and allow the corn to cool completely.

      In a spacious mixing bowl, combine the cooled fusilli pasta, charred corn, diced red bell pepper, chopped red onion, and minced jalapeño for a vibrant mixture.

        In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until you achieve a smooth and creamy dressing.

          Pour the dressing over the pasta mixture and gently toss everything together until all ingredients are well-coated in the sauce.

            Carefully fold in the crumbled cotija cheese and chopped cilantro, mixing just until incorporated, ensuring the salad retains some texture.

              Taste the salad and adjust the seasoning, adding more salt, pepper, or lime juice if necessary to enhance the flavors.

                Cover the bowl with plastic wrap or a lid and chill the pasta salad in the refrigerator for at least 30 minutes. This allows the flavors to meld and intensify.

                  Serve the pasta salad cold, and for an extra touch, garnish with additional cilantro and crumbled cotija cheese on top, creating an enticing presentation.

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