Mexican Street Corn Pasta Salad

$- 2 cups elbow macaroni - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, finely diced - 1 jalapeño, finely chopped (seeds removed for a milder flavor) - 1/2 cup red onion, finely chopped - 1/2 cup fresh cilantro, chopped - 1/2 cup crumbled queso fresco or feta cheese - 1/4 cup mayonnaise - 1/4 cup sour cream - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - Salt and freshly cracked black pepper, to taste You can switch out the elbow macaroni for any pasta shape you have. Penne or rotini work well too. For corn, use canned corn if fresh isn't available. The red bell pepper can be swapped for yellow or green. If you want less heat, leave out the jalapeño. For cheese, goat cheese or even shredded cheddar can work nicely. You can replace mayonnaise with plain Greek yogurt for a lighter option. For macaroni, I suggest Barilla or Ronzoni; they cook well and taste great. Use Sweet Corn from Green Giant for corn. Look for Feta from Athenos or President for the best flavor. For mayo, Hellmann's or Duke's gives a creamy texture. For sour cream, Daisy is a trusted brand that blends smoothly. Always choose fresh limes for the best juice! First, grab a large pot. Fill it with water and add a pinch of salt. Bring the water to a boil. Once boiling, add 2 cups of elbow macaroni. Cook the macaroni until it is al dente, which usually takes about 8 minutes. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. Set the macaroni aside to cool completely before mixing it with other ingredients. Next, take a large skillet and heat it over medium heat. Add 1 cup of corn kernels to the skillet. You can use fresh or frozen corn. Sauté the corn for about 5 to 7 minutes. Stir it occasionally until the kernels turn golden brown. This step adds a great smoky flavor. Once done, remove the skillet from heat and let the corn cool slightly. Now, it’s time to mix everything! In a large mixing bowl, combine the cooled macaroni and charred corn. Add in the finely diced red bell pepper, chopped jalapeño, and finely chopped red onion. Stir everything together to blend the fresh ingredients. In a separate small bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of fresh lime juice, and 1 teaspoon of chili powder. Season this mixture with salt and freshly cracked black pepper to taste. Drizzle the dressing over the pasta mixture. Toss everything gently until each piece is coated. Finally, fold in 1/2 cup of chopped cilantro and 1/2 cup of crumbled queso fresco. Make sure to mix it well without breaking the pasta. Cover the bowl and chill the salad for at least 30 minutes. This allows all the flavors to meld beautifully together. To make a great dressing, start with fresh ingredients. I use mayonnaise and sour cream for creaminess. Add fresh lime juice for a zesty kick. Whisk in chili powder for flavor. Taste it! You may need salt and pepper. This mix should be creamy, tangy, and a bit spicy. Seasonings make your pasta salad pop. I like to use chili powder for heat. You can add cumin for a smoky touch. Fresh herbs, like cilantro, bring brightness. Don't forget to taste as you go. Adjust the spices based on your preference. This way, every bite will burst with flavor! Mixing is key for a tasty salad. Start with the cooled pasta and charred corn. Add in the diced veggies. Gently toss to combine. When you add the dressing, pour it evenly over the mix. Fold in the cilantro and cheese last. This keeps everything intact and beautiful. Enjoy the vibrant colors and flavors! {{image_4}} You can easily boost your Mexican Street Corn Pasta Salad with protein. Here are some ideas: - Grilled Chicken: Dice up grilled chicken for extra flavor. - Shrimp: Sauté shrimp with lime and chili powder for a tasty twist. - Black Beans: Add canned black beans for a hearty touch. - Tofu: For a vegan option, try sautéed tofu. It absorbs flavors well. Adding protein makes the salad more filling and satisfying. This dish is easy to adapt for everyone. For a vegetarian version, keep the cheese and sour cream. If you want it vegan, swap these out: - Use vegan mayo instead of regular mayo. - Replace sour cream with dairy-free yogurt. - Omit the cheese or use vegan cheese. These swaps keep the creamy texture while meeting dietary needs. Get creative with your pasta salad! Here are some fun add-ins: - Avocado: Creamy avocado adds richness. - Cherry Tomatoes: Halved cherry tomatoes bring a burst of color. - Radishes: Sliced radishes add a crunchy bite. - Chopped Olives: For a briny flavor, mix in sliced olives. You can also top the salad with extra cilantro or a sprinkle of chili powder. These choices let you customize flavors and textures. Enjoy making it your own! To store leftovers of your Mexican Street Corn Pasta Salad, let it cool first. Then, transfer it to an airtight container. This keeps the flavors fresh and prevents drying out. You can freeze this salad, but it may change texture. I recommend freezing only the pasta and corn mix. Avoid freezing the dressing and fresh veggies, as they do not freeze well. When ready to eat, thaw in the fridge and mix in fresh ingredients. Use glass or BPA-free plastic containers for the best results. These containers seal tightly. They help keep your salad fresh longer. If using glass, ensure it is freezer-safe for freezing options. You can use feta cheese as a substitute for queso fresco. Feta has a similar crumbly texture and salty taste. If you want a creamier option, try goat cheese. Both choices work well in this salad. They add a rich flavor that complements the corn and spices. Yes, you can make this salad ahead of time. It tastes even better after chilling in the fridge. Prepare the salad up to a day in advance. Just cover it tightly and store it. The flavors will blend nicely, making it a great option for meal prep or gatherings. Mexican Street Corn Pasta Salad lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. If you notice any signs of spoilage, like an off smell or change in texture, it’s best to throw it away. Enjoy it fresh for the best taste! This blog post covered all you need for Mexican Street Corn Pasta Salad. We discussed ingredients, substitutions, and recommended brands. You learned the steps to cook and combine ingredients for the best taste. Tips on perfecting the dressing and mixing well were shared. Variations for protein and unique toppings added more options for your meal. Lastly, proper storage methods ensure freshness. Enjoy experimenting with this dish and make it your own!$

Mexican Street Corn Pasta Salad

Discover the ultimate summer dish with this flavorful Mexican Street Corn Pasta Salad! Packed with fresh ingredients like corn, bell peppers, and creamy cheese, it’s perfect for gatherings or a quick meal. Learn how to make this easy, delicious recipe in just one hour.

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Ingredients

2 cups elbow macaroni

1 cup corn kernels (fresh or frozen)

1 red bell pepper, finely diced

1 jalapeño, finely chopped (seeds removed for a milder flavor)

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

1/2 cup crumbled queso fresco or feta cheese

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons fresh lime juice

1 teaspoon chili powder

Salt and freshly cracked black pepper, to taste

Instructions

Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the macaroni and rinse it under cold water to halt the cooking process. Set aside to cool completely.

In a large skillet, heat over medium heat, add the corn kernels, and sauté them for about 5-7 minutes, stirring occasionally, until they turn golden and develop a slight char. Once done, remove the skillet from heat and allow the corn to cool slightly.

In a large mixing bowl, combine the cooled pasta, charred corn, diced red bell pepper, chopped jalapeño, and finely chopped red onion. Stir to incorporate all the fresh ingredients.

In a separate small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, and chili powder. Season the mixture generously with salt and freshly cracked black pepper to taste.

Drizzle the dressing over the pasta mixture and gently toss everything together until each ingredient is evenly coated with the creamy dressing.

Carefully fold in the chopped cilantro and crumbled queso fresco, ensuring an even distribution without breaking down the pasta.

Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.

Just before serving, give the salad a gentle toss to reintegrate any ingredients that may have settled, and adjust the seasoning with additional salt and pepper if necessary.

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

- Presentation Tips: For an eye-catching display, serve the salad in a large, colorful serving bowl or individual cups. Garnish with a light sprinkle of extra chili powder and a few fresh cilantro leaves on top for a vibrant and inviting look. Enjoy your delightful dish!