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- 2 cups elbow pasta - 1 cup corn kernels (fresh off the cob or frozen) - 1 red bell pepper, diced into small pieces - ½ cup red onion, finely chopped - 1 jalapeño pepper, deseeded and minced (adjust to taste for spice) - ½ cup Cotija cheese, crumbled - ½ cup fresh cilantro, chopped, plus more for garnish - 3 tablespoons mayonnaise - 2 tablespoons sour cream - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste When I think about the ingredients for Mexican street corn pasta salad, I feel excitement. The mix of fresh and vibrant flavors captivates me. Each ingredient plays a key role in creating a dish that shines. The elbow pasta serves as a hearty base. It absorbs the dressing well and pairs nicely with other flavors. I recommend cooking it al dente for the best texture. Next comes the corn. Whether you choose fresh or frozen, corn brings a sweet crunch. If you use fresh corn, grill it for that smoky flavor. I love the charred bits! The red bell pepper adds color and sweetness. Dicing it into small pieces helps it blend well. The red onion gives a little bite without being overpowering. I finely chop it to keep the taste balanced. The jalapeño pepper can heat things up. You can adjust its amount to suit your taste. If you're unsure, start with a small amount. Cotija cheese is the star. Its crumbly texture and salty flavor enhance the salad. I like to add a bit more on top for garnish. Finally, fresh cilantro adds a bright note. It ties everything together and makes the salad feel fresh. Now, let's talk about the dressing. The creamy mix of mayonnaise and sour cream coats the salad beautifully. The lime juice adds zing, while chili powder gives that classic Mexican flavor. Salt and pepper help bring out all the tastes. Together, these ingredients create a beautiful and flavorful dish. You can enjoy it at a picnic, barbecue, or any gathering. To start, fill a large pot with water and add a good pinch of salt. Bring the water to a rolling boil. Then, add 2 cups of elbow pasta. Cook the pasta until al dente, which means it should still have a little bite. This usually takes about 8-10 minutes. After cooking, drain the pasta in a colander. Rinse it under cold running water to stop the cooking. This also helps cool the pasta quickly. You can use fresh corn or frozen corn for this salad. If you choose fresh corn, grill it on high heat for about 5-7 minutes. Turn it occasionally until the kernels get a nice char. If you use frozen corn, heat it in a skillet over medium heat for about 3-4 minutes. Make sure it’s warmed through. Let the corn cool before you mix it into the salad. In a large mixing bowl, combine the cooled pasta, corn, diced red bell pepper, finely chopped red onion, and minced jalapeño. Add ½ cup of crumbled Cotija cheese to the bowl. Use a spatula or wooden spoon to gently mix everything together. This ensures that all the flavors blend well. Next, it's time to make the dressing. In a smaller bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of sour cream, 2 tablespoons of fresh lime juice, and 1 teaspoon of chili powder. Add a pinch of salt and pepper to taste. Once the dressing is smooth, pour it over the pasta mixture. Gently fold everything together until the pasta and veggies are well coated. Now, fold in ½ cup of chopped cilantro. Save a little for garnish later. Taste the salad and see if it needs more salt or pepper to enhance the flavor. Finally, cover the bowl with plastic wrap or a lid and chill it in the fridge for at least 30 minutes. This chilling time lets the flavors come together, making each bite even better! To ensure pasta is cooked perfectly, use a large pot. Fill it with water and add a generous pinch of salt. Bring the water to a boil. Add the elbow pasta and cook until al dente, as per the package instructions. Once done, drain the pasta and rinse it under cold running water. This stops the cooking and cools it quickly. When grilling corn, you can use fresh corn for the best flavor. Heat your grill to high. Place the corn on the grill and turn it every few minutes. Grill until the kernels are charred and tender, about 5 to 7 minutes. For frozen corn, heat a skillet over medium heat. Add the corn and stir until warmed through, around 3 to 4 minutes. Let the corn cool before mixing it into your salad. To adjust spice levels, use jalapeño peppers. Mince them finely for more heat. If you prefer a milder flavor, deseed them well before adding. Taste as you go to find your perfect balance. For the dressing, balance flavors by tasting and adjusting. Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. If it feels too tart, add a little more sour cream. If it needs more kick, a touch more chili powder can help. For creative serving ideas, transfer the pasta salad into a large bowl that stands out. This makes it more inviting for gatherings. You can also serve it in individual bowls for a personal touch. To garnish, sprinkle extra Cotija cheese over the top. Add a few cilantro leaves for a pop of color. This not only enhances the look but also adds fresh flavor. Enjoy making this dish look as good as it tastes! {{image_4}} You can switch the elbow pasta for any pasta shape you like. Try penne or fusilli for a fun twist. If you want a gluten-free option, use chickpea or quinoa pasta. For cheese, if Cotija is hard to find, feta works well too. It gives a nice salty taste. You can also skip cheese entirely for a dairy-free version. Seasonal veggies can brighten your salad. In summer, add diced tomatoes or zucchini. In fall, consider roasted sweet potatoes or butternut squash. You can change the spice balance easily. For more heat, add more jalapeño or a dash of cayenne. If you prefer it milder, skip the jalapeño or use sweet bell peppers instead. For dressings, try adding chipotle powder for a smoky flavor. You can also use olive oil and vinegar for a lighter version. Experiment with fresh herbs like dill or parsley to change the taste. To boost nutrition, toss in black beans or chickpeas. These add protein and fiber, making your salad more filling. This pasta salad is great cold, but you can serve it warm too. Just mix the ingredients while the pasta is still warm for a comforting dish. Pair it with grilled chicken or fish for a complete meal. It also goes well with tacos or quesadillas. The flavors complement each other nicely, bringing a festive vibe to your table. To keep your Mexican street corn pasta salad fresh, use an airtight container. Glass or plastic containers work well. Make sure the lid seals tightly to prevent air from getting in. If you don’t have a container, cover the bowl tightly with plastic wrap. Refrigeration is key. Always store the salad in the fridge right after serving to keep it cool and safe. When stored properly, the salad stays fresh for about three to five days. Look for signs of spoilage. If the salad smells sour or has a slimy texture, it’s best to throw it away. Also, if you see any mold, do not eat it. Freshness is important for taste and safety. Pasta salad is usually enjoyed cold. If you want to warm it up, do so gently. Place it in a microwave-safe dish and heat it in short bursts. Stir often to keep it from getting too hot in spots. This helps maintain the pasta's texture and flavor. Avoid overheating, as it can change the taste and make it less enjoyable. You can use feta cheese as a substitute for Cotija. Feta offers a similar crumbly texture but has a saltier taste. Another option is queso fresco, which is milder and softer. Parmesan can work too, adding a nutty flavor. Each choice brings its own twist, keeping the salad tasty. Yes, you can prepare this pasta salad a day before serving. This allows the flavors to blend well. Store it in an airtight container in the fridge. Just remember to add fresh cilantro just before serving. This keeps it bright and flavorful. Serve this salad chilled for the best taste. Transfer it to a large bowl or platter for a beautiful presentation. Garnish it with extra Cotija cheese and fresh cilantro. It pairs well with grilled meats or as a side at picnics. The spice level depends on the jalapeño you use. If you remove the seeds and membranes, the salad stays mild. For more heat, leave some seeds in. Adjust the jalapeño based on your taste. This way, everyone can enjoy the dish. This blog post detailed how to make a delicious Mexican Street Corn Pasta Salad. We covered the key ingredients, including pasta, fresh corn, and spices. I shared step-by-step instructions to help you cook and mix everything right. You also learned valuable tips for enhancing flavor and presentation. Remember, you can adapt this recipe with different ingredients or adjust spice levels to suit your taste. Enjoy creating this fresh and tasty dish for your next gathering or meal!

Mexican Street Corn Pasta Salad

Discover the burst of flavor in this Mexican Street Corn Pasta Salad! Packed with tender pasta, sweet corn, fresh veggies, and a zesty dressing, this vibrant dish is perfect for gatherings or a refreshing side. With simple ingredients and quick prep, you can whip up a delicious salad everyone will love. Click through to explore the full recipe and impress your friends and family with this delightful creation!
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Ingredients
  

2 cups elbow pasta

1 cup corn kernels (fresh off the cob or frozen)

1 red bell pepper, diced into small pieces

½ cup red onion, finely chopped

1 jalapeño pepper, deseeded and minced (adjust to taste for spice)

½ cup Cotija cheese, crumbled

½ cup fresh cilantro, chopped, plus more for garnish

3 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons fresh lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, fill with water and add a generous pinch of salt. Bring the water to a rolling boil, then add the elbow pasta. Cook according to the package instructions until the pasta is al dente. Once cooked, drain the pasta in a colander and rinse under cold running water to stop the cooking process. This will also cool the pasta down quickly.

    Prepare the Corn: If you're using fresh corn, grill the corn on high heat, turning occasionally, until the kernels are slightly charred and tender, about 5-7 minutes. For frozen corn, heat a skillet over medium heat and add the corn. Stir occasionally until warmed through, about 3-4 minutes. Allow the corn to cool before adding it to the salad.

      Combine the Salad Ingredients: In a large mixing bowl, combine the cooled pasta, cooled corn, diced red bell pepper, finely chopped red onion, minced jalapeño, and crumbled Cotija cheese. Use a spatula or wooden spoon to gently mix the ingredients together.

        Make the Dressing: In a smaller bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, and a pinch of salt and pepper until the mixture is smooth and well blended. Taste the dressing and adjust the seasoning if necessary.

          Combine Salad and Dressing: Pour the prepared dressing over the pasta mixture. Using a folding motion, gently combine everything until the pasta and vegetables are thoroughly coated in the dressing.

            Incorporate Fresh Herbs: Carefully fold in the chopped cilantro, saving a small amount for garnish. Again, taste the salad to determine if additional salt and pepper are needed to enhance the flavor.

              Chill and Serve: Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully, enhancing the overall taste of the dish.

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

                  - Presentation Tips: To serve, transfer the pasta salad to a large, attractive bowl. Garnish generously with an extra sprinkle of crumbled Cotija cheese and a scatter of fresh cilantro leaves over the top for a delightful and colorful presentation. Enjoy this vibrant and flavorful salad at your next gathering!