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- Pasta and Vegetables - 8 oz. rotini or fusilli pasta - 2 cups fresh corn kernels (or frozen, thawed corn) - 1 red bell pepper, finely diced - 1/2 cup red onion, finely chopped - 1 jalapeño pepper, seeded and minced - Fresh Herbs and Spices - 1/2 cup fresh cilantro, roughly chopped - 1 teaspoon chili powder - Salt and pepper to taste - Dressing Components - 1/4 cup mayonnaise - 1/4 cup sour cream - Juice of 2 limes (about 1/4 cup) - 1/2 cup crumbled feta cheese (or cotija cheese for an authentic touch) This dish brings a taste of Mexico right to your table. Each ingredient plays a key role. The pasta provides a hearty base. Fresh corn adds sweetness and crunch. The red bell pepper brings color and flavor. The jalapeño gives a spicy kick. Fresh cilantro brightens the dish with its unique taste. For the dressing, the mayonnaise and sour cream create a creamy texture. Lime juice adds tanginess. Chili powder enhances the flavors with warmth and depth. You can find the complete method in the Full Recipe. Enjoy creating this delicious Mexican street corn pasta salad! - Boiling and Rinsing: Start by filling a large pot with water. Add a good amount of salt. Bring the water to a full boil. Then, add 8 oz. of rotini or fusilli pasta. Cook it for 8-10 minutes. You want the pasta to be firm but not hard. Once ready, drain the pasta and rinse it under cold water. This stops the cooking and cools it down. - Importance of Al Dente: Cooking pasta al dente is key. It keeps the pasta from getting mushy. The pasta will soak up flavors as it cools. This method makes sure every bite has a great texture. - Charring Techniques: For the corn, heat a large skillet over medium heat. Add 2 cups of fresh corn kernels. Stir the corn every few minutes. Cook for about 5-7 minutes. You want the corn to get a nice golden char. This adds a rich flavor. - Flavor Development: Charring the corn brings out its sweetness. The process adds a smoky layer that enhances the entire dish. It makes the corn more exciting and perfect for the salad. - Mixing the Vegetables: In a big mixing bowl, combine the cooled pasta and charred corn. Add the finely diced red bell pepper, the chopped red onion, minced jalapeño, and roughly chopped cilantro. Stir gently to mix everything without breaking the pasta. - Dressing the Salad: In a small bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, juice of 2 limes, 1 teaspoon of chili powder, salt, and pepper. This dressing ties all the flavors together. Pour it over the pasta and veggies. Toss everything gently to coat well. - Incorporating Cheese: Fold in 1/2 cup of crumbled feta cheese or cotija cheese. Do this carefully to keep the cheese chunks intact. This adds a creamy texture to the salad. - Adjusting Seasoning: Taste the salad and adjust the seasoning. You may want more salt, pepper, or lime juice. This step is important for balancing the flavors. - Chilling the Salad: Cover the salad and refrigerate for at least 30 minutes. Chilling allows the flavors to mix and become more vibrant. Serve this Mexican Street Corn Pasta Salad for a bold and tasty dish. For the full recipe, refer to the earlier section. Choosing the Right Pasta For this salad, I love using rotini or fusilli. These shapes hold the dressing well. Their curves catch all the flavors. You can also try penne or farfalle if you like. Just remember, choose pasta that can hold up to mixing. Ideal Ratios for Ingredients Keep a good balance of pasta and veggies. Use about two cups of corn for each eight ounces of pasta. This ratio gives a great mix of textures. You want every bite to be tasty. Adjust to your liking, but this is a great starting point. Extra Spices to Consider Spice it up with more than just chili powder. Try adding cumin for warmth or smoked paprika for depth. A pinch of cayenne can give some heat, too. Taste as you go. Find the right blend that excites your palate. Enhancing Creaminess To make the salad creamier, add more sour cream or mayonnaise. You can also mix in some Greek yogurt for tang. Just a little can go a long way. Keep stirring until it's smooth and well-combined. Presentation Ideas Serve your pasta salad in a colorful bowl. Top it with extra cilantro and a sprinkle of chili powder. Add lime wedges on the side for a zesty touch. This makes it look great and ready to eat. Pairing with Other Dishes This salad pairs well with grilled meats or spicy tacos. It can be a side dish at any BBQ or picnic. The flavors complement each other nicely. You can also enjoy it on its own for a light meal. {{image_4}} You can change some ingredients to suit your taste. Here are two great swaps: - Alternative Cheeses: If you can’t find feta, try goat cheese. It adds a nice tang. If you want a stronger flavor, use cotija cheese. It gives the dish a more authentic taste. - Adding Proteins: Want to make it heartier? Add cooked chicken, shrimp, or black beans. These add protein and make the salad more filling. Adjusting this salad for dietary needs is easy. Here are some options: - Vegetarian Options: This dish is already vegetarian. Just skip the meat and enjoy the veggies and cheese. You can add more beans for extra protein. - Gluten-Free Alternatives: Use gluten-free pasta to make it safe for gluten-free diets. There are many good gluten-free pasta brands available. You can change ingredients based on the season: - Summer vs. Winter Ingredients: In summer, use fresh corn and ripe tomatoes. In winter, try roasted vegetables like sweet potatoes or zucchini for a warm twist. - Festive Twists: For holidays, add pomegranate seeds or red and green bell peppers. These give a festive look and taste. These variations let you make this dish your own while keeping it delicious! For the complete recipe, check out the Full Recipe. - How to Store Leftovers: Place any leftovers in a bowl. Cover it tightly with plastic wrap or a lid. This helps keep the salad fresh. - Best Containers: Use glass or plastic containers with tight-fitting lids. They help prevent spills and keep the flavors locked in. - Freezing Pasta Salad: It is not best to freeze pasta salad. The pasta can become mushy. If you must freeze, store the dressing and salad separately. - Thawing and Reheating Tips: If you freeze it, let it thaw in the fridge overnight. Stir before serving. You may want to add fresh lime juice for flavor. - How Long It Lasts in the Fridge: This salad can last up to three days in the fridge. After that, it may lose its taste. - Signs of Spoilage: Check for an off smell, discoloration, or slimy texture. If you see any of these signs, it is best to toss it out. To make Mexican Street Corn Pasta Salad, start by cooking 8 oz. of rotini or fusilli pasta. Boil it in salted water until al dente, about 8-10 minutes. Drain and rinse the pasta with cold water. Next, char 2 cups of fresh corn kernels in a skillet over medium heat for about 5-7 minutes until they turn golden. In a large bowl, mix the cooled pasta, charred corn, 1 diced red bell pepper, 1/2 cup of chopped red onion, 1 minced jalapeño, and 1/2 cup of chopped cilantro. In a separate bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, juice from 2 limes, 1 teaspoon of chili powder, salt, and pepper. Pour this dressing over the pasta mix and gently toss everything. Finally, fold in 1/2 cup of crumbled feta or cotija cheese. Chill for at least 30 minutes. For the full recipe, check the earlier section. Yes, you can use canned corn if fresh corn is not available. Drain and rinse 2 cups of canned corn before adding it to your salad. While fresh corn adds a nice charred flavor, canned corn works in a pinch. It saves time and still offers a sweet crunch. Mexican Street Corn Pasta Salad pairs well with grilled meats like chicken or steak. It also complements spicy tacos or burritos, adding a cool contrast. You can serve it at barbecues or potlucks as a refreshing side dish. To add heat, include more jalapeño in the salad. You can also add diced serrano peppers for extra spice. Another option is to sprinkle some cayenne pepper or use a spicy chili powder in the dressing. Adjust to your taste! Yes, this pasta salad is great for meal prep! It stores well in the fridge for up to three days. Just keep it in an airtight container. The flavors deepen as it sits, making it even tastier the next day. This blog post covered how to make a tasty pasta salad. We explored key ingredients, cooking steps, and tips for success. Remember, using the right pasta and balancing flavors makes a big difference. You can also swap ingredients for your taste and season. Store leftovers properly to keep them fresh longer. With these simple steps and tips, you can enjoy great pasta salads anytime. Get creative, and make this dish your own!

Mexican Street Corn Pasta Salad

Discover the deliciousness of Mexican Street Corn Pasta Salad, a perfect blend of flavors that will impress at any gathering! This vibrant dish combines tender pasta, charred corn, colorful veggies, and a creamy dressing, topped with crumbled feta or cotija cheese for that authentic touch. With easy-to-follow instructions, whip up this refreshing salad in just 45 minutes. Click through to explore the full recipe and elevate your summer meals!
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Ingredients
  

8 oz. rotini or fusilli pasta

2 cups fresh corn kernels (can substitute with frozen, individually thawed corn)

1 red bell pepper, finely diced

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, roughly chopped

1 jalapeño pepper, seeded and finely minced

1/2 cup crumbled feta cheese (or authentic cotija cheese for a traditional touch)

1/4 cup mayonnaise

1/4 cup sour cream

Juice of 2 limes (about 1/4 cup)

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.

    Char the Corn: Heat a large skillet over medium heat. Add the corn kernels to the skillet and cook, stirring occasionally, for about 5-7 minutes, or until the corn starts to lightly char and takes on a golden color. Once charred, remove from heat and let it cool completely.

      Combine the Vegetables: In a large mixing bowl, add the cooled pasta, charred corn, diced red bell pepper, finely chopped red onion, minced jalapeño, and chopped cilantro. Gently stir to combine all the ingredients evenly.

        Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until the mixture is smooth and well combined.

          Dress the Salad: Pour the dressing over the pasta and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated in the dressing. Ensure a delicate mix to maintain the integrity of the ingredients.

            Add Cheese: Carefully fold in the crumbled feta cheese (or cotija) to the salad, being cautious not to break it up too much, allowing for creamy bites of cheese throughout the salad.

              Taste and Adjust: Sample the pasta salad and adjust the seasoning as needed. Add additional salt, pepper, or a splash more of lime juice if desired for extra zing.

                Chill: Cover the salad with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. This chilling step is crucial as it allows the flavors to meld together beautifully.

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

                    - Presentation Tips: Serve the pasta salad in a large, vibrant bowl. Garnish with additional chopped cilantro, a dusting of chili powder on top for color, and lime wedges on the side to give guests the option for an extra zesty kick. This presentation not only enhances the visual appeal but also emphasizes the lively flavors of the dish!