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When it comes to summer gatherings and outdoor barbecues, a vibrant and refreshing salad can elevate any meal, and the Mexican Street Corn Pasta Salad does just that. This dish melds the beloved flavors of traditional Mexican street corn, known as elote, with the comforting heartiness of pasta salad. The result is a colorful and enticing dish that brings together sweet corn, creamy avocado, zesty lime, and salty cotija cheese, making it a perfect centerpiece for your summer table.

Mexican Street Corn Pasta Salad

Brighten up your summer gatherings with a Mexican Street Corn Pasta Salad that’s bursting with flavor! This vibrant dish combines sweet corn, creamy avocado, zesty lime, and tangy cotija cheese for a refreshing fusion of Mexican street corn and comforting pasta salad. Perfect as a side or a light main course, it's versatile and easy to customize to your taste. Elevate your meals this summer with this delicious, colorful salad that celebrates fresh ingredients and culinary creativity.
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Ingredients
  

8 oz rotini or fusilli pasta

2 cups corn kernels (can be fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

1 avocado, diced

1/2 cup cotija cheese, crumbled

Juice of 1 lime

3 tablespoons mayonnaise

1 tablespoon sour cream or Greek yogurt

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

Optional: 1 jalapeño, diced (for additional spiciness)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set the pasta aside to cool completely.

    Prepare the Corn: If you're using fresh corn, grill or roast the ears until lightly charred, then cut the kernels off the cob. For frozen corn, either thaw it under cold running water or quickly sauté it in a skillet over medium heat for about 3–4 minutes. If using canned corn, simply drain and rinse well.

      Make the Dressing: In a small mixing bowl, whisk together the lime juice, mayonnaise, sour cream (or Greek yogurt), chili powder, garlic powder, and a pinch of salt and pepper. Mix until the dressing is smooth and all ingredients are well combined.

        Combine the Salad Ingredients: In a large mixing bowl, add the cooled pasta, prepared corn, halved cherry tomatoes, chopped red onion, fresh cilantro, and diced avocado. Drizzle the dressing over the top and gently toss all the ingredients together until everything is evenly coated.

          Incorporate Cheese and Adjust Flavors: Gently fold in the crumbled cotija cheese, and if desired, add the diced jalapeño for extra heat. Taste the salad and adjust seasoning with additional salt, pepper, or lime juice to achieve your preferred flavor profile.

            Chill and Serve: Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled as a refreshing side dish or a light main course.

              Prep Time, Total Time, Servings: 15 mins | 1 hr | 4-6 servings

                - Presentation Tips: For an attractive presentation, serve the salad in a large bowl garnished with extra cilantro and a sprinkle of cotija cheese on top. Slices of lime on the side will add a zesty touch for your guests!