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To make a delicious Mexican Street Corn Pasta Salad, you'll need the following ingredients: - 8 oz rotini pasta - 2 cups frozen corn, thawed - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1/2 cup cilantro, chopped - 1 avocado, diced - 1/2 cup crumbled cotija cheese (or feta as a substitute) - 1 lime, juiced - 3 tablespoons olive oil - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - Large pot for boiling pasta - Skillet for charring corn - Mixing bowl for combining ingredients - Small bowl for making dressing - Whisk for mixing dressing You can add extra ingredients to make this salad your own: - Black beans for added protein - Jalapeños for a spicy kick - Diced cucumber for crunch - Different herbs like parsley or green onions This list of ingredients brings fresh flavors and textures to your pasta salad, making it a hit at any gathering. Don't hesitate to experiment! To make the pasta just right, use salted water. Bring it to a boil first. Add 8 oz of rotini and cook until it's al dente. This means it should be firm but not hard. After cooking, drain the pasta. Rinse it under cold water. This stops the cooking and keeps it from getting sticky. Set the pasta aside. For the corn, I recommend using thawed frozen corn. In a large skillet, heat it over medium-high. Add the corn and sauté for 5 to 7 minutes. You want it to get slightly charred. This adds a nice flavor. Stir it often so it cooks evenly. When done, remove it from heat and let it cool. The dressing is key to the flavor. In a small bowl, whisk together the juice of 1 lime, 3 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Add salt and pepper to taste. This mix gives the salad a bright, zesty flavor. Taste it and adjust the seasoning if needed. In a large mixing bowl, combine the cooked pasta and charred corn. Add halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and chopped cilantro. Toss everything gently. You want to mix well without mashing the ingredients. This helps keep the salad looking fresh and colorful. Now, it’s time for the avocado and cheese. Carefully fold in the diced avocado and crumbled cotija cheese. Be gentle to avoid mashing the avocado. You can also add toppings like extra cilantro or a sprinkle of chili powder for more flavor. For the best taste, chill the salad in the fridge for at least 30 minutes. This helps the flavors blend well. When ready to serve, use a large bowl. Garnish it with more cilantro and a lime wedge for color. This makes the dish look even more appealing. To store your Mexican Street Corn Pasta Salad, place it in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. If the salad looks or smells off, it’s best to toss it. Pair this salad with grilled chicken or shrimp for a full meal. It also shines next to tacos or quesadillas. For a fun twist, serve it at a picnic with chips and salsa. You can also add more toppings based on the season. Fresh herbs or spicy jalapeños work great! To add protein, consider grilled chicken, shrimp, or black beans. Each option boosts nutrition and flavor. If you like a kick, increase the chili powder or add diced jalapeños. For a milder taste, use less spice. Adjust the flavors to fit your taste buds. Enjoy experimenting! {{image_2}} You can make this salad vegetarian with easy swaps. For cheese, use feta if you can't find cotija. Feta gives a similar taste, so you won’t miss out. Try adding seasonal veggies like zucchini or bell peppers for a fresh twist. They add color and flavor, making your salad even more vibrant. If you want protein in your salad, consider chicken or shrimp. Grilled chicken adds a nice smoky taste. Shrimp is quick to cook and pairs well with the spices. For a plant-based option, use black beans or chickpeas. They add a hearty texture. Make sure to balance the flavors. A squeeze of lime brightens the dish and ties it all together. For a gluten-free version, swap the rotini for gluten-free pasta. There are many options, like rice or quinoa pasta. Both work well and keep the dish tasty. Add extra herbs or spices to boost flavor. Fresh cilantro or a dash of lime juice can enhance the taste without gluten. This way, everyone can enjoy this delicious salad! You can keep your Mexican Street Corn Pasta Salad in the fridge for up to three days. Store it in an airtight container to keep it fresh. Look for signs like a sour smell or slimy texture. If you notice either, it’s best to throw it out. Yes, you can freeze the pasta salad! However, keep in mind that some ingredients may change texture. To freeze, place it in a freezer-safe container. When you're ready to eat it, thaw it in the fridge overnight. This helps maintain the best flavor and texture. To reheat the salad, place it in a bowl and let it sit at room temperature for about 30 minutes. You can also add a splash of olive oil or lime juice to refresh the flavor. If it was frozen, add fresh ingredients like avocado or cilantro after thawing for the best taste. You can make this salad up to a day ahead. Prepare the pasta, corn, and dressing in advance. Mix everything except the avocado and cheese. Chill it in the fridge for great flavor. Add the avocado and cheese just before serving. This keeps them fresh and bright. Yes, fresh corn works great! To use fresh corn, cut it off the cob. Sauté it in a skillet until it gets a nice char. This adds a great flavor. Aim for about 5 to 7 minutes on medium-high heat. Let it cool before adding it to the salad. Cotija cheese is a crumbly Mexican cheese. It adds a salty, tangy flavor to the salad. If you can’t find it, feta cheese is a good substitute. It has a similar texture and taste. You can also try queso fresco if you want a milder flavor. The salad has a mild spice level from the chili powder. If you like it spicier, you can add more chili powder. You can also include chopped jalapeños for extra heat. Start with a little and taste as you go. This way, you can make it just how you like it. In this post, we explored how to make a tasty Mexican Street Corn Pasta Salad. We discussed key ingredients and tools, along with step-by-step cooking instructions. You learned how to prepare the pasta and corn, make a flavorful dressing, and combine everything just right. For the best taste, don’t forget to chill the salad before serving. Whether you want to customize it or add protein, there are many options. This salad is easy, fun, and full of flavor. Enjoy making it your own!

Mexican Street Corn Pasta Salad

Looking for a refreshing twist on pasta salad? Try this Mexican Street Corn Pasta Salad, bursting with flavors and textures! With juicy cherry tomatoes, crunchy red bell peppers, and creamy avocado, this dish is perfect for any gathering. Learn how to create this vibrant salad with simple ingredients and feel the taste of summer. Click through for the full recipe and impress your friends and family with this delicious meal!
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Ingredients
  

8 oz rotini pasta

2 cups frozen corn, thawed

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1/2 red onion, finely chopped

1/2 cup cilantro, chopped

1 avocado, diced

1/2 cup crumbled cotija cheese (or feta as a substitute)

1 lime, juiced

3 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

Instructions
 

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

    Prepare the Corn: In a large skillet over medium-high heat, add the thawed corn. Sauté for 5-7 minutes until slightly charred, stirring occasionally. Remove from heat and let cool.

      Mix the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper. Set this dressing aside.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta, charred corn, cherry tomatoes, diced red bell pepper, chopped red onion, and cilantro. Toss gently to mix everything.

          Add Dressing: Pour the dressing over the pasta salad and toss until all ingredients are well-coated.

            Finish with Avocado and Cheese: Carefully fold in the diced avocado and crumbled cotija cheese, being cautious not to mash the avocado.

              Chill and Serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4-6 servings

                  - Presentation Tips: Serve the salad in a large bowl, garnished with additional cilantro and a wedge of lime for an extra pop of color.