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- 2 cups of elbow pasta - 1 cup of corn kernels (fresh or frozen) - 1 red bell pepper, diced - ½ cup of red onion, finely chopped - 1 jalapeño, deseeded and minced - ½ cup of Cotija cheese, crumbled - ½ cup of fresh cilantro, chopped - 3 tablespoons of mayonnaise - 2 tablespoons of sour cream - 2 tablespoons of lime juice - 1 teaspoon of chili powder - Salt and pepper to taste When making this pasta salad, I focus on fresh, tasty ingredients. The pasta gives a great base. I love using elbow pasta because it holds the dressing well. Corn adds sweetness and crunch. If fresh corn is not in season, frozen works too. The red bell pepper brings color and a nice bite. Red onion adds a sharp flavor that balances the salad. I like to add jalapeño for a bit of heat. You can adjust this to your taste. Cotija cheese adds a creamy, salty touch. Fresh cilantro brightens each bite. The dressing, made with mayonnaise and sour cream, ties everything together. Lime juice adds a zesty kick. You can swap the elbow pasta for any pasta you like. Penne or fusilli work well too. If you can't find Cotija cheese, feta is a great choice. For a dairy-free option, try using avocado or a nut-based cheese. For the dressing, if you want a lighter option, you can skip the mayonnaise and use more sour cream. You can also use Greek yogurt for a creamy texture. Using fresh corn gives a sweet, crisp taste that is hard to beat. Fresh herbs, like cilantro, add bright flavors that frozen herbs cannot match. They bring life to your dish. While frozen ingredients are handy, I always recommend fresh when you can. They add a depth of flavor that makes your salad stand out. Fresh ingredients make cooking more fun and tasty! Start by boiling salted water in a large pot. Add 2 cups of elbow pasta. Cook it according to the package instructions. Aim for al dente, which means the pasta is firm but cooked. This usually takes about 8-10 minutes. After cooking, drain the pasta. Rinse it under cold water to stop the cooking process and cool the pasta down. If you choose fresh corn, grilling adds a great flavor. Simply husk the corn and place it on high heat. Grill for about 5-7 minutes until the kernels are slightly charred. If you use frozen corn, heat it in a skillet for 3-4 minutes until warm. Let both types of corn cool before adding them to the salad. In a large bowl, combine the cooled pasta, corn, diced red bell pepper, chopped red onion, and minced jalapeño. Add the crumbled Cotija cheese to the mix. Stir gently to blend the ingredients well. This step helps build a rich flavor profile that connects each bite. In a separate small bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of sour cream, 2 tablespoons of lime juice, and 1 teaspoon of chili powder. Add a pinch of salt and pepper. Whisk until the mixture is smooth. Proper seasoning is key for a tasty dressing, so don’t skip this step! Now it’s time to add fresh cilantro to the salad. Reserve a bit for garnishing later. Gently fold the chopped cilantro into the pasta mix. Be careful not to break the pasta or corn. Taste and adjust seasoning with more salt or pepper if needed. Cover the salad and refrigerate for at least 30 minutes. Chilling allows the flavors to meld. Before serving, garnish with extra Cotija cheese and fresh cilantro. This step adds color and makes your dish look as vibrant as it tastes! To make your Mexican Street Corn Pasta Salad even better, try adding more spices. A pinch of cayenne or a sprinkle of hot sauce can bring the heat. If you like bold flavors, don't hold back! You can also mix in other vegetables. Chopped zucchini or diced avocado work well. They add fresh taste and color. Consider using cherry tomatoes for a sweet pop. These enhancements will make your salad more vibrant and filling. This pasta salad pairs well with grilled chicken or shrimp. The protein adds heartiness and makes it a complete meal. You can also serve it with tortilla chips for a fun crunch. For the best taste, serve the salad chilled. It allows the flavors to blend nicely. If you want to serve it warm, let it cool slightly before enjoying. To save time, prepare your ingredients ahead of time. Cook the pasta and chop the veggies early in the day. You can also make the dressing in advance. This way, it all comes together quickly when you’re ready to eat. After cooking, clean up fast. Soak pots and pans in hot water right away. This makes scrubbing much easier later. Keeping your kitchen tidy lets you enjoy your meal without stress. {{image_2}} You can change the taste of this salad easily. - Southwestern twist with black beans: Add one can of black beans, drained and rinsed. This adds protein and a creamy texture. - Mediterranean version with olives: Toss in half a cup of sliced olives for a briny kick. This change gives the dish a fresh twist. If you have special diets, you can still enjoy this salad. - Gluten-free pasta suggestions: Use gluten-free elbow pasta or any gluten-free pasta you like. This keeps the dish tasty for all. - Vegan adaptations of the recipe: Replace mayonnaise and sour cream with vegan versions. Use a dairy-free cheese to make it vegan-friendly. You can adapt the salad based on what’s fresh. - Using seasonal veggies: In summer, add diced tomatoes or cucumbers. In winter, try roasted sweet potatoes or squash. These changes keep the dish exciting. - Adjusting for summer vs. winter flavors: In summer, use fresh herbs like basil or parsley. In winter, add spices like cumin or smoked paprika for warmth. To keep your Mexican street corn pasta salad fresh, use airtight containers. Glass or plastic containers with tight lids work best. Ensure the salad is cooled before sealing it. This helps prevent moisture buildup and keeps the flavors intact. In the fridge, your pasta salad lasts about three to four days. Look for signs of spoilage, like a sour smell or mold. If the salad looks slimy or has changed color, it’s best to throw it away. You can reheat pasta salad, but it's not the best idea. The pasta may become mushy. Instead, serve it cold or at room temperature. If you prefer warmth, heat gently in a skillet. Add a splash of lime juice or olive oil for extra flavor when serving leftovers. Yes, you can make this salad ahead of time. I recommend chilling it for at least 30 minutes. This time helps the flavors mix well. You can also prepare it a day in advance. Just keep it covered in the fridge. I find elbow pasta works best for this salad. Its shape holds the dressing well. You can also try fusilli or rotini. These shapes add texture and fun to the dish. To add heat, use more jalapeño. You can also sprinkle in cayenne pepper. For a smoky flavor, try smoked paprika. Each option brings a unique kick to your salad. Absolutely! This salad is great for meal prep. It keeps well in the fridge for several days. You can pack it for lunches or quick dinners. It’s healthy, tasty, and easy to make ahead. Yes, you can swap Cotija cheese for feta or queso fresco. These cheeses will change the flavor a bit. Both options still work great in this salad. Feel free to experiment and find your favorite. You can make the dressing your own easily. Try adding fresh herbs like dill or parsley. For a tangy twist, mix in some Greek yogurt. You can also add a dash of hot sauce for extra flavor. This blog post guided you through creating a delicious Mexican Street Corn Pasta Salad. We covered ingredients, including types of pasta and cheese. I shared tips for preparing, storing, and serving the salad. Remember to choose fresh ingredients for the best taste. Don't hesitate to try variations that match your diet. This salad is not just tasty; it’s also great for meal prep. Enjoy your cooking, and make it your own!

Mexican Street Corn Pasta Salad

Dive into the delicious world of Mexican Street Corn Pasta Salad! This vibrant dish features creamy pasta, fresh corn, and zesty flavors that will wow your taste buds. Packed with colorful ingredients like red bell pepper, jalapeño, and Cotija cheese, it’s perfect for summer picnics or family gatherings. Ready to impress your guests? Click to explore this easy recipe and enjoy a refreshing twist on a classic favorite!
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Ingredients
  

2 cups of elbow pasta

1 cup of corn kernels (fresh or frozen)

1 red bell pepper, diced

½ cup of red onion, finely chopped

1 jalapeño, deseeded and minced

½ cup of Cotija cheese, crumbled

½ cup of fresh cilantro, chopped

3 tablespoons of mayonnaise

2 tablespoons of sour cream

2 tablespoons of lime juice

1 teaspoon of chili powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

    Prepare the Corn: If using fresh corn, grill the corn on high heat until kernels are slightly charred (about 5-7 minutes). If using frozen corn, heat it in a skillet for 3-4 minutes until warmed through. Let cool.

      Mix the Salad: In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, chopped red onion, minced jalapeño, and crumbled Cotija cheese.

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

          Combine: Pour the dressing over the pasta mixture and toss gently until everything is well coated.

            Add Fresh Elements: Fold in the chopped cilantro, reserving a little for garnish. Adjust seasoning with additional salt and pepper if necessary.

              Chill and Serve: Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld together.

                - Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6

                  - Presentation Tips: Serve the pasta salad in a large bowl, garnished with additional crumbled Cotija cheese and a sprinkle of fresh cilantro for a vibrant look.