Mexican Street Corn Pasta Salad

$- 2 cups elbow macaroni - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 jalapeño, finely chopped - 1/2 cup red onion, finely chopped - 1/2 cup cilantro, chopped - 1/2 cup crumbled queso fresco (or feta cheese) - 1/4 cup mayonnaise - 1/4 cup sour cream - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste To make the Mexican Street Corn Pasta Salad, you need a mix of fresh and bold flavors. First, you need elbow macaroni to form the base. This pasta is perfect for holding all the tasty bits. Next, corn kernels add a sweet crunch. You can use fresh corn or frozen, depending on what you have. The red bell pepper brings a nice color and sweetness. The jalapeño adds a bit of heat, but you can adjust it based on your taste. Chop up some red onion for a sharp flavor that contrasts with the sweet corn. For a fresh touch, use cilantro, which gives it a bright, herbal flavor. For creaminess, mix in crumbled queso fresco or feta cheese. This cheese adds a salty bite that works well with the other ingredients. Combine mayonnaise and sour cream for a rich dressing. Add lime juice for a tangy kick. Finally, use chili powder and salt and pepper to bring everything together. This combination of ingredients creates a delightful salad that is both simple and full of flavor. - First, cook 2 cups of elbow macaroni until al dente. - Drain it well and rinse under cold water to cool. Set it aside. - Next, heat a large skillet over medium heat. - Add 1 cup of corn kernels and sauté until golden and slightly charred, about 5 to 7 minutes. - Once done, take the skillet off the heat and let the corn cool down. - In a large mixing bowl, mix the cooled pasta, charred corn, and fresh diced vegetables. - These include 1 diced red bell pepper, 1 finely chopped jalapeño, and 1/2 cup of finely chopped red onion. - In a smaller bowl, whisk together the dressing. Combine 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons of lime juice, and 1 teaspoon of chili powder. - Season with salt and pepper to taste. - Pour this dressing over the pasta salad and gently toss until everything is coated. - Finally, fold in 1/2 cup of chopped cilantro and 1/2 cup of crumbled queso fresco. Mix until well combined. You can change the heat level by adjusting the jalapeño. If you like it spicier, add more jalapeño. If you want it milder, use less or skip it. You can also swap out the cheese. Try feta or any cheese you enjoy. This adds a twist to the salad and keeps it fresh. Serve your salad in colorful bowls or individual cups. This makes it look fun and inviting. Top it off with chili powder and fresh cilantro for a pop of color. It not only looks great but also adds extra flavor. This pasta salad pairs well with grilled meats or tacos. It’s a great side for summer barbecues. You can also bring it to picnics and potlucks. It travels well and everyone loves it! {{image_2}} You can boost this salad by adding protein. Grilled chicken or shrimp works well. Just chop it into bite-sized pieces and mix it in. If you're vegetarian, black beans are a great choice. They add protein and a nice texture. Seasonal ingredients can make this salad shine. Try adding diced avocado for creaminess. Other seasonal veggies like zucchini or cherry tomatoes can add color and flavor too. You can also mix it up by using different types of pasta, like rotini or penne. Want to kick up the flavor? A splash of hot sauce can add heat. You can also squeeze in more lime juice for a zesty twist. For some crunch, try adding toasted nuts like almonds or pecans. It gives the salad a nice texture and depth of flavor. Store your Mexican Street Corn Pasta Salad in an airtight container. It stays fresh for up to 3 days. I find it tastes best when served chilled. The coolness enhances the flavors. Freezing this salad is not a good idea. The pasta gets mushy and loses its texture. Instead, you can prepare the dressing separately. This way, you can enjoy fresh flavors later. This salad is perfect cold. If you want to reheat, do it gently. Use low heat to warm it up without cooking it again. The goal is to keep it fresh and tasty. Mexican Street Corn Pasta Salad is a vibrant and tasty dish. It combines pasta, sweet corn, and fresh veggies. Key flavors include lime, chili powder, and creamy dressing. The corn gets a nice char that adds depth. Fresh cilantro and queso fresco bring extra brightness. This dish is perfect for summer gatherings or picnics. Yes, you can make this salad ahead of time. It actually tastes better when you let the flavors meld. I recommend chilling it for at least 30 minutes. This time helps the pasta soak up the dressing. You can prepare it the night before for easy serving. To make this recipe gluten-free, just substitute gluten-free pasta. Many brands offer great options that cook well. The rest of the ingredients are naturally gluten-free. This way, everyone can enjoy this delicious salad. To make this salad vegan, replace dairy ingredients with plant-based alternatives. Use vegan mayo and plant-based sour cream. You can also swap queso fresco for a vegan cheese. This keeps the creamy texture while making it suitable for vegans. Enjoy all the flavors without compromise! This recipe gives you a bright and tasty Mexican Street Corn Pasta Salad. You learned the main ingredients, cooking steps, and tips for flavor. You can customize it to fit your taste. Remember, store leftovers in the fridge for up to three days. Enjoy serving this salad at your next meal or gathering. It's a simple dish that brings fresh flavors and fun to any table. Dive in and make it your own!$

Mexican Street Corn Pasta Salad

Dive into the vibrant flavors of summer with this delicious Mexican Street Corn Pasta Salad! This refreshing and easy-to-make dish combines elbow macaroni, sweet corn, colorful peppers, and a creamy dressing that brings everything together. Perfect for picnics or potlucks, it's sure to impress your friends. Ready to create a crowd-pleaser?

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Ingredients

2 cups elbow macaroni

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 jalapeño, finely chopped (seeds removed for less heat)

1/2 cup red onion, finely chopped

1/2 cup cilantro, chopped

1/2 cup crumbled queso fresco (or feta cheese)

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions

Start by cooking the elbow macaroni according to the package directions until al dente. Drain and rinse under cold water to cool; set aside.

In a large skillet over medium heat, add the corn kernels and sauté until they are golden and slightly charred, about 5-7 minutes. Remove from heat and let them cool.

In a large mixing bowl, combine the cooled pasta, charred corn, diced red bell pepper, chopped jalapeño, and red onion.

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and season with salt and pepper to taste.

Pour the dressing over the pasta salad and toss gently until everything is evenly coated.

Gently fold in the chopped cilantro and crumbled queso fresco, mixing until combined.

Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a good toss and adjust seasoning if necessary.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve in a large, colorful bowl or individual cups, garnished with a sprinkle of extra chili powder and fresh cilantro on top for a vibrant look.