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- 8 oz elbow macaroni or fusilli pasta - 2 cups corn kernels (fresh, frozen, or canned) - ½ cup crumbled cotija cheese - 1 red bell pepper, diced - 1 jalapeño, seeded and minced - ¼ cup cilantro, chopped - 3 tablespoons mayonnaise - 2 tablespoons sour cream - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste When I make Mexican street corn pasta salad, I focus on fresh, vibrant flavors. This dish is great for gatherings or a cozy dinner. First, I select my main ingredients. The pasta is the base, and I often use elbow macaroni or fusilli. They hold the dressing well. Next, I add corn. Fresh corn is best, but frozen or canned works fine. For color and crunch, I include diced red bell pepper. It adds sweetness. I also like to use jalapeño for a little heat. If you prefer less spice, remove the seeds. Finally, I sprinkle in chopped cilantro for a fresh taste. The dressing is key. I mix mayonnaise and sour cream for creaminess. Lime juice brightens the flavors, while chili powder gives it that classic street corn taste. I season with salt and pepper, making it just right. For the full recipe, check out the detailed instructions. Enjoy creating this flavorful dish! To start, boil a large pot of salted water. Add 8 ounces of elbow macaroni or fusilli pasta. Cook it according to the package instructions until it’s al dente. This means it should be firm but not hard. Once done, drain the pasta in a colander. Rinse it under cold water. This helps stop the cooking process and keeps the pasta from getting mushy. Next, grab a large skillet. Over medium heat, add 2 cups of corn kernels. You can use fresh, frozen, or canned corn. Sauté the corn for about 5 to 7 minutes. You want it to get slightly charred. This will bring out its natural sweetness and add a nice flavor. Once cooked, set it aside to cool. In a large mixing bowl, combine the cooled pasta and sautéed corn. Add in the diced red bell pepper, minced jalapeño, finely chopped red onion, halved cherry tomatoes, and chopped cilantro. This mix of colors and textures makes the salad lively. Now, let’s make the dressing. In a small bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of sour cream, 2 tablespoons of lime juice, 1 teaspoon of chili powder, and a pinch of salt and pepper. Make sure it's well blended. Pour the dressing over the pasta and vegetable mix. Toss everything gently until well coated. You want every bite to burst with flavor. Finally, sprinkle ½ cup of crumbled cotija cheese over the top. Give it a light toss to mix it in. This cheese adds a creamy and salty kick to the salad. For the best flavor, cover the salad and chill it in the fridge for at least 30 minutes. This allows all the flavors to meld together beautifully. For more detailed steps, check out the Full Recipe. Using fresh ingredients is key for the best flavor. Fresh corn gives a sweet crunch. Look for corn on the cob in season. If fresh corn is not available, frozen corn works well too. Just be sure to sauté it to add a bit of char. Adjusting seasoning to taste is easy. Start with salt and pepper. After mixing, taste the salad. You might want more lime juice for zing. A bit more chili powder can add heat if you like it spicy. Serving your pasta salad in a large bowl makes it inviting. For a colorful touch, add extra diced red bell pepper on top. You can also sprinkle more cotija cheese for a creamy look. Garnish with chopped cilantro for a pop of color. Lime wedges on the side add brightness. This not only looks good but also gives a fresh twist when served. For a gluten-free option, swap the pasta for gluten-free pasta. There are great options available that taste just as good. To make the salad vegan, use plant-based mayo and sour cream. You can replace cotija cheese with vegan cheese or simply leave it out. The salad will still taste great! {{image_2}} You can change the cotija cheese if you want. Feta cheese works well too. If you seek a creamier texture, try goat cheese. For pasta, elbow macaroni is great, but fusilli adds a fun twist. You can also use whole wheat pasta for a healthier option. Feel free to mix in different veggies. Try adding diced cucumbers for some crunch. Chopped radishes can give a nice bite. You can even toss in some black beans for added protein and fiber. Each swap can change the salad’s flavor and texture. For a heartier dish, add proteins. Grilled chicken or shrimp are excellent choices. They pair well with the other flavors. You can also use cooked bacon for a smoky touch. This will make your salad more filling and satisfying. If you love heat, spice it up! Add extra chilies or a splash of hot sauce. You can use your favorite chili powder or even diced serrano peppers. This will elevate the flavor and give it a nice kick. Get creative by mixing in ideas from other cuisines. How about a Mediterranean twist? Add olives and artichokes for a unique taste. You can also mix Mexican street corn flavors with a classic pasta salad. Think about adding olives, mozzarella, and basil for a fun fusion. Combining flavors from different cultures can bring fresh excitement. The key is to balance the tastes. You want to keep that beloved street corn essence while exploring new flavors. To keep your Mexican street corn pasta salad fresh, store it in an airtight container. This helps prevent it from absorbing other flavors in your fridge. It stays fresh for about 3 to 5 days. After that, the taste and texture may change. Always check for any signs of spoilage before eating. You can freeze the pasta salad, but it's best to keep the dressing separate. To freeze, place the salad in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. When you are ready to eat, let it thaw in the fridge overnight. Reheat gently on the stove, adding a bit of lime juice to revive the flavors. Before serving leftovers, give the salad a good stir. It may need some refreshing. Add a little more lime juice or salt to boost the taste. You can also toss in some fresh cilantro or extra cheese for a flavor kick. This way, you can enjoy each bite as if it was fresh! Mexican street corn, or elote, is a popular street food in Mexico. It features grilled corn on the cob, slathered with creamy sauce. You usually find it topped with cotija cheese, chili powder, and fresh lime juice. This dish bursts with flavors and textures that create a delightful experience. Yes, you can! Frozen corn is a great option. It is sweet and tender. Using frozen corn saves time and is easy to find. Just remember to thaw it first. Fresh corn has a bit more crunch and flavor, but frozen works well too. To spice up this salad, add more jalapeños. You can use diced fresh ones or pickled ones. Another option is to sprinkle in cayenne pepper or hot sauce. If you enjoy smoky flavors, try adding smoked paprika. Adjust to your heat preference for the best flavor. This salad pairs well with grilled meats. Try serving it alongside chicken, steak, or fish. It also complements barbecued dishes or tacos. For a lighter meal, serve it with a fresh green salad. The flavors blend well together in any meal setting. You can keep leftovers in the fridge for 3 to 5 days. Store them in an airtight container to maintain freshness. If the salad looks or smells off, it’s best to toss it. Always check for any changes before enjoying leftovers. This blog post covered a tasty Mexican Street Corn Pasta Salad. We explored key ingredients, like pasta, corn, and cotija cheese. I shared step-by-step instructions for making and storing the salad. You learned tips for flavor and presentation, along with variations for your tastes. Remember, using fresh ingredients enhances the flavor and joy of cooking. Enjoy experimenting and make this salad your own!

Mexican Street Corn Pasta Salad

Looking for a refreshing dish? Try this Mexican Street Corn Pasta Salad! Bursting with flavor from charred corn, vibrant veggies, and creamy dressing, it's perfect for any occasion. With easy steps, you can whip up a delightful side or main course in just 45 minutes. Dive into this flavorful recipe and impress your friends and family. Click through to explore how to make this delicious pasta salad today!
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Ingredients
  

8 oz elbow macaroni or fusilli pasta

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

1 red bell pepper, diced

1 jalapeño, seeded and minced

½ cup red onion, finely chopped

1 cup cherry tomatoes, halved

½ cup crumbled cotija cheese

¼ cup cilantro, chopped

3 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare Corn: In a large skillet over medium heat, add the corn and sauté for about 5-7 minutes until it becomes slightly charred. This will enhance the flavor. Set aside to cool.

      Combine Vegetables: In a large mixing bowl, combine the cooled pasta, charred corn, diced red bell pepper, minced jalapeño, chopped red onion, cherry tomatoes, and chopped cilantro.

        Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well blended.

          Toss the Salad: Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is well-coated with the dressing.

            Add Cheese: Sprinkle the cotija cheese over the top and give it a light toss to incorporate.

              Chill: For best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

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

                  - Presentation Tips: Serve the pasta salad in a large bowl garnished with additional chopped cilantro and a sprinkle of cotija cheese on top. Consider providing lime wedges on the side for an extra zesty kick!