Introduction
Nothing says summer quite like a vibrant, refreshing pasta salad, and this Perfect Mexican Street Corn Pasta Salad is the epitome of sunny, flavorful dishes! Bursting with the sweet crunch of corn, juicy cherry tomatoes, and the creamy richness of avocado, every bite takes you straight to a summer fiesta. Tossed in a zesty dressing and topped with crumbly cotija cheese, it’s the ideal side for barbecues, potlucks, or even a quick weeknight dinner. Get ready to indulge in this delightful dish that is as colorful as it is delicious!
Ingredients
- 8 oz pasta (elbow or rotini)
- 2 cups corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely chopped)
- 1/4 cup cilantro (chopped)
- 1 avocado (diced)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juiced)
- 1 tsp chili powder
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Directions and Instructions
- Begin by cooking the pasta according to package instructions until it reaches that perfect al dente texture. Once cooked, drain the pasta and rinse it under cold water to cool it down.
- In a large mixing bowl, combine the cooled pasta with the corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Give it a gentle toss to mix all those lovely ingredients together.
- In a smaller bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, and a dash of salt and pepper until the mixture is smooth and creamy.
- Pour the creamy dressing over the pasta salad mixture and toss gently, ensuring every piece is beautifully coated with that luscious sauce.
- Carefully fold in the diced avocado and crumbled cotija cheese, taking care not to mash the avocado but to keep those lovely chunks intact.
- Take a moment to taste your creation and adjust the seasoning if necessary. Once you’re satisfied, cover the salad and refrigerate for at least 30 minutes, allowing all those vibrant flavors to meld together.
Notes or Tips
- For a bit of heat, feel free to add some diced jalapeƱos or a sprinkle of cayenne pepper to the dressing.
- When choosing your corn, fresh corn on the cob really shines in this salad, but frozen or canned corn can work beautifully as well.
- To keep the avocado from browning, you can squeeze a little extra lime juice over it just before adding it to the salad.
Cooking Techniques
This recipe involves basic cooking techniques such as boiling pasta and mixing ingredients, making it a perfect choice for cooks of all skill levels. The key to achieving an al dente pasta involves precise timing and testing the pasta a minute or two before the package recommended time. Additionally, gently folding in the sensitive ingredients like avocado and cheese will help maintain their texture and visual appeal.
FAQ
- Can I make this salad ahead of time? Absolutely! This pasta salad can be made a day in advance; just keep it stored in an airtight container in the refrigerator.
- Can I substitute any ingredients? Yes! Feel free to customize this salad with your favorite veggies or add proteins like grilled chicken or shrimp for a heartier meal.
- How can I store leftovers? Store any leftovers in the refrigerator for up to three days. The flavors will continue to develop, but be aware that the avocado may brown slightly.
Conclusion
With its bright flavors and delightful textures, this Perfect Mexican Street Corn Pasta Salad will certainly be a crowd-pleaser at your next gathering. Serve it alongside your favorite grilled meats or enjoy it on its own as a refreshing lunch. Each bite is a delicious reminder of summer, making this dish a must-try for pasta lovers and corn enthusiasts alike. So gather your ingredients and let the fiesta begin!