Mexican Street Corn Pasta Salad

$To make Mexican street corn pasta salad, gather these ingredients: - 8 oz fusilli pasta - 2 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 3 tablespoons mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste You can add more fun to your salad with these options: - Avocado for creaminess - Black beans for protein - Chopped green onions for freshness - A sprinkle of smoked paprika for depth Here are the tools you'll need: - Large pot for cooking pasta - Skillet for sautéing corn - Mixing bowl for salad - Small bowl for dressing - Whisk for mixing - Measuring cups and spoons - Knife and cutting board for chopping Each ingredient and tool helps create a tasty and colorful dish that everyone will enjoy! {{ingredient_image_1}} First, bring a big pot of salted water to a boil. Add 8 oz of fusilli pasta to the pot. Cook the pasta according to the package directions. It usually takes about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water. This helps cool it down and stops the cooking. Next, grab a large skillet and heat it over medium heat. Add 2 cups of corn kernels, fresh or frozen. Sauté the corn for about 5 to 7 minutes. Stir it often until it gets a little charred and tender. This gives it a nice flavor. Once done, remove the skillet from heat and let the corn cool. Now, take a large mixing bowl and add the cooled pasta. Then, mix in the sautéed corn, diced red bell pepper, finely chopped red onion, and minced jalapeño. In a small bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of lime juice, 1 teaspoon of chili powder, and some salt and pepper. Pour this dressing over the pasta salad mixture. Toss everything gently to combine. Finally, fold in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped cilantro. Mix until everything is well combined. Adjust the seasoning if needed. Chill the salad in the fridge for at least 30 minutes before serving. To cook pasta well, start with a big pot of salted water. Use about one tablespoon of salt for every four quarts. Bring the water to a rolling boil before adding the pasta. Stir the pasta to keep it from sticking. Cook fusilli for about 8-10 minutes or until it’s al dente. This means it should be firm but not hard. Drain the pasta and rinse it with cold water. This stops the cooking and cools it down. You can add many tasty things to your Mexican Street Corn Pasta Salad. Try adding black beans for protein or avocado for creaminess. You could also toss in diced tomatoes for extra color and flavor. Want more heat? Add more jalapeño or some cayenne pepper. If you're a fan of herbs, try adding fresh basil or mint for a twist. The best part? You can mix and match based on what you like! To sauté corn, heat a skillet over medium heat. Add a little oil or butter for flavor. Once hot, add the corn kernels. Let them cook without stirring for a few minutes. This helps them get a nice char. Stir them occasionally for about 5-7 minutes. When they become golden brown, they are ready. Remove from heat and let them cool before adding to your salad. This gives your salad a lovely smoky taste. Pro Tips Fresh Corn is Best: If possible, use fresh corn on the cob for the best flavor and texture. Simply grill or boil it, then cut off the kernels for your salad. Customize the Heat: Adjust the amount of jalapeño based on your spice preference. For a milder salad, remove all the seeds and membranes. Chill for Flavor: Letting the salad chill in the refrigerator for at least 30 minutes allows the flavors to meld beautifully, enhancing the overall taste. Garnish with Lime: For an extra zing, serve with lime wedges on the side. This adds a fresh burst of citrus when squeezed over the salad just before eating. {{image_2}} You can make this dish even better with vegetarian additions. Try adding black beans for protein. They add creaminess and a nice texture. You can also use diced avocado, which gives a rich flavor. Fresh cherry tomatoes brighten the salad, adding color and taste. To make this salad vegan, swap the mayonnaise for vegan mayo. It keeps the creaminess without the eggs. For cheese, use a vegan alternative like cashew cheese or omit it altogether. This still keeps the dish tasty and satisfying. If you love heat, add more jalapeños or a splash of hot sauce. You can also use a spicier chili powder. For an extra kick, mix in some diced serrano peppers. These spicy changes will thrill your taste buds and make the salad pop! To keep your Mexican Street Corn Pasta Salad fresh, store it in an airtight container. Make sure to cool it to room temperature before sealing it. This method helps keep the flavors intact. You can also separate the dressing and salad if you want to keep it extra fresh. This way, you avoid soggy pasta. For meal prep, you can make this salad ahead of time. Just prepare all ingredients and store them separately. Cook the pasta and corn, then mix them just before serving. This keeps everything fresh. You can also chop veggies and store them in the fridge. This method saves time during busy days. The salad stays good in the fridge for up to three days. If you want to reheat it, do so gently. Use a microwave on low power to avoid overcooking. If you prefer it cold, enjoy it straight from the fridge. The flavors will still be tasty! Mexican Street Corn Pasta Salad is a fresh and tasty dish. It blends pasta with sweet corn, peppers, and spices. You get a burst of flavors in every bite. The salad has a creamy dressing made with mayonnaise and lime juice. Cotija cheese adds a salty twist, while cilantro brings freshness. This dish is perfect for BBQs or potlucks. Yes, you can use different types of pasta! Fusilli is great, but you can try penne or rotini. These shapes hold the dressing well. Just make sure to cook the pasta to a firm texture. This keeps it from getting mushy in the salad. To make this salad gluten-free, swap regular pasta for gluten-free pasta. Many brands offer tasty options made from rice or corn. Just follow the package instructions for cooking. The rest of the ingredients are naturally gluten-free, so you’re all set! Yes, you can make this salad a day ahead. Just prepare it, then chill it in the fridge. This allows the flavors to blend better. When you serve it, give it a good stir. You might need to add a touch more lime juice or salt to boost the flavor. This pasta salad pairs well with many dishes. Try it with grilled chicken or shrimp for protein. Tacos or fajitas make a great side too. If you want something lighter, serve it with a fresh green salad. The options are endless! This blog covered how to make Mexican Street Corn Pasta Salad. We started with the needed ingredients and tools. Then, we walked through the steps to prepare the dish. I shared tips for perfect pasta and ways to customize your salad. Variations include vegetarian and vegan options. You can store leftovers easily to enjoy later. This salad is fun to make and taste. Use these ideas to create your perfect dish. You will impress your friends and family!$

Mexican Street Corn Pasta Salad

A refreshing and vibrant pasta salad featuring fusilli, corn, and a zesty dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

8 oz fusilli pasta
2 cups corn kernels (fresh or frozen)
1 red bell pepper, diced
0.5 red onion, finely chopped
1 jalapeño, deseeded and minced
0.5 cup crumbled cotija cheese
0.25 cup fresh cilantro, chopped
3 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper to taste

Instructions

Cook the fusilli pasta in a large pot of salted boiling water according to package directions. Drain and rinse under cold water to cool.
In a large skillet over medium heat, add the corn kernels. Sauté for about 5-7 minutes, stirring occasionally until slightly charred and tender. Remove from heat and let cool.
In a large mixing bowl, combine the cooled pasta, sautéed corn, diced red bell pepper, finely chopped red onion, and minced jalapeño.
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. Pour this dressing over the pasta salad mixture and toss gently to combine.
Fold in the crumbled cotija cheese and chopped cilantro, mixing until evenly distributed.
Adjust seasoning with more salt and pepper if needed. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

Serve in a large bowl garnished with additional cilantro and a sprinkle of chili powder on top for a pop of color.

Keyword corn, Mexican, pasta salad, summer dish