Introduction
Get ready to experience a delightful twist on a classic pasta salad with this Mexican Street Corn Pasta Salad! This dish is a vibrant celebration of flavors, bringing together the sweetness of corn, the juiciness of cherry tomatoes, and the creaminess of avocado and cotija cheese. Perfect for gatherings, picnics, or simply a refreshing side dish, this salad promises to brighten up any meal with its colorful ingredients and zesty dressing. Grab your mixing bowl, and let’s dive into this fresh, sun-kissed recipe!
Ingredients
- 12 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup cilantro, chopped
- 1 avocado, diced
- 1 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 tablespoon chili powder
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 6 servings
Directions and Instructions
- Begin by cooking the rotini pasta according to the package instructions. Once cooked, drain the pasta and set aside to cool.
- In a large mixing bowl, combine the corn, halved cherry tomatoes, diced red onion, chopped cilantro, and diced avocado. The colors and textures are sure to make your mouth water!
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper until the mixture is smooth and well combined.
- After the pasta has cooled, add it to the bowl containing the vibrant vegetable mixture.
- Pour the dressing over the pasta and vegetables, and gently toss everything together to ensure the ingredients are well coated.
- Carefully fold in the crumbled cotija cheese, allowing its creamy texture to add richness to the salad.
- Before serving, taste the salad and adjust the seasoning with more salt and pepper if needed.
- Refrigerate the salad for at least 30 minutes to let the flavors meld beautifully.
Notes or Tips
For an extra kick, consider adding diced jalapeños or a sprinkle of smoked paprika. If you are looking to make this dish ahead of time, you can prepare the veggie mixture and dressing separately and combine them with the pasta and avocado just before serving to maintain freshness. This salad is best enjoyed chilled, making it a great make-ahead option!
Cooking Techniques
To ensure your rotini pasta achieves the perfect al dente texture, be sure to follow the cooking time on the package closely. Keep a close eye on your veggies, especially the avocado, which should be added last to prevent browning. The key to a well-balanced flavor in this salad lies in the tangy lime dressing, so taste as you go and adjust as desired for the perfect zesty punch.
FAQ
Can I use different types of pasta? Absolutely! Feel free to substitute with your favorite pasta shape, such as fusilli or penne. Just cook according to package directions.
What can I use instead of cotija cheese? Feta or queso fresco can make great substitutes if cotija isn’t available. Both will maintain that creamy, salty flavor!
How long can I store leftovers? The leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado may brown slightly, so it’s best to add it fresh if possible.
Conclusion
This Mexican Street Corn Pasta Salad is not just a meal, it’s an experience! Bursting with fresh ingredients and embodying the lively spirit of Mexican cuisine, it’s sure to please any crowd. Serve it at your next BBQ, potluck, or family dinner, and watch as everyone returns for seconds. Happy cooking!