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To make this delightful Mexican Street Corn Pasta Salad, you will need: - 8 oz fusilli pasta - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1/2 cup cotija cheese, crumbled - 1 avocado, peeled and diced - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 3 tablespoons olive oil - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste These ingredients create a colorful, tasty salad. The fusilli pasta serves as a great base. Fresh corn adds sweetness and crunch. Bell pepper gives crispness and a burst of color. Cotija cheese adds creaminess, while avocado makes it rich. If you like some heat, consider adding: - 1 jalapeño, finely diced This ingredient brings a spicy flavor. Adjust the amount based on your preference. You can also add more chili powder for extra heat. Using fresh ingredients will enhance your salad. Fresh corn tastes better than frozen. If you can, choose ripe avocados for creaminess. Look for vibrant bell peppers and fresh cilantro. Quality ingredients lead to a more delicious dish. Start by bringing a large pot of salted water to a boil. Add 8 oz of fusilli pasta to the pot. Cook it according to the package instructions, usually 8 to 10 minutes, until it is al dente. Once the pasta is done, drain it in a colander. Rinse it briefly under cold water to stop the cooking process. Set the pasta aside to cool completely. You can choose either fresh or frozen corn for this salad. If you use fresh corn, take the kernels off the cob. Heat a skillet over medium heat. Add the corn and sauté for about 5 minutes. Stir occasionally until the corn gets a bit charred and caramelized. If you opt for frozen corn, place it in a bowl and run hot water over it to thaw. Drain the corn well before using it in the salad. In a small bowl, combine the dressing ingredients. Use 2 tablespoons of freshly squeezed lime juice, 3 tablespoons of extra-virgin olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of ground cumin. Add salt and pepper to taste. Whisk these together until they blend well. Taste the dressing and adjust it if needed. You might want to add more lime juice or chili powder to get the flavor just right. To boost the taste of your salad, focus on the corn. If using fresh corn, char it in a skillet. This adds a smoky flavor. Use lime juice in the dressing for a tangy kick. The cotija cheese adds creaminess, while the avocado gives a nice texture. Mix in jalapeño for heat if you like spice. These elements make each bite exciting. Chilling the salad is key for great flavor. Once you mix all the ingredients, cover it well. Use plastic wrap or a lid. Let it sit in the fridge for at least 30 minutes. This allows the flavors to blend. If you chill longer, stir it again before serving. This keeps everything fresh and tasty. When serving, choose a bright bowl. This highlights the colorful veggies. Sprinkle extra cotija cheese on top for a beautiful finish. Add fresh cilantro for a pop of green. Serve lime wedges on the side. Guests can squeeze fresh lime juice over their salad. This adds a burst of flavor. Enjoy your vibrant dish! {{image_4}} You can easily make this salad vegetarian or vegan. To keep it vegetarian, simply skip the cotija cheese or substitute it with a similar cheese like feta. For a vegan option, try using a plant-based cheese or leave it out entirely. You can also add more veggies like zucchini or cucumber for extra crunch. Want to make the salad heartier? Add protein! Grilled chicken or shrimp works great. Just chop them into bite-size pieces and mix them in. For a plant-based option, use black beans or chickpeas. They add protein and a nice texture. Get creative with your ingredients! Swap fusilli pasta for quinoa or farro for a different texture. Instead of corn, you can use peas or even diced mango for a sweet twist. Mix in different herbs like parsley or green onions for fresh flavors. To store your Mexican street corn pasta salad, place it in an airtight container. This keeps the salad fresh and safe. Make sure to cool it fully before sealing. If you have leftovers, try to eat them within three days. This salad tastes best cold. If you want to warm it up, heat it gently on the stove. Add a splash of olive oil to keep it moist. Avoid microwaving, as it can make the pasta mushy. Serve with fresh lime juice to enhance the flavors. When stored properly, the salad stays good for about three days in the fridge. After that, the ingredients may lose their taste and texture. Always check for any signs of spoilage before enjoying your leftovers. Yes, you can make this salad ahead of time. This salad tastes great after it sits for a while. I recommend making it about 30 minutes before serving. This allows the flavors to mix well. If you prepare it the day before, keep it in the fridge. Just add the avocado right before serving to keep it fresh. If you can’t find cotija cheese, try feta cheese. Feta has a similar crumbly texture. You can also use queso blanco or ricotta salata. These cheeses add a nice salty flavor too. If you want a dairy-free option, try using nutritional yeast for a cheesy taste. To make this salad gluten-free, swap the fusilli pasta for gluten-free pasta. There are many options available now. Look for pasta made from rice, corn, or lentils. Make sure all other ingredients are also gluten-free. Check labels on dressings and any canned items you use. This salad pairs well with grilled meats or fish. You can also serve it with black beans or a fruit salad. Try adding tortilla chips for crunch. For a complete meal, serve it with Mexican-style grilled corn or guacamole. This makes a great spread for any gathering. This post covered how to make Mexican Street Corn Pasta Salad. We explored key ingredients, cooking pasta, preparing corn, and mixing flavors. We also offered tips to enhance taste, serve well, and store leftovers. In final thoughts, remember to experiment with variations. Try new ingredients or add proteins. Your salad can be as creative as you want. Enjoy this tasty dish for your next gathering!

Mexican Street Corn Pasta Salad

Get ready to tantalize your taste buds with this delicious Mexican Street Corn Pasta Salad! Packed with colorful ingredients like fusilli pasta, fresh corn, creamy avocado, and cotija cheese, this dish is bursting with flavor. Perfect for picnics or family gatherings, it's easy to make and even easier to love. Click through to explore the full recipe and bring a bit of vibrant Mexican flair to your table!
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Ingredients
  

8 oz fusilli pasta

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced into small pieces

1/2 red onion, finely chopped

1/2 cup cotija cheese, crumbled

1 avocado, peeled and diced

1/4 cup fresh cilantro, chopped roughly

2 tablespoons freshly squeezed lime juice

3 tablespoons extra-virgin olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper to taste

Optional: 1 jalapeño, finely diced (for a spicy kick)

Instructions
 

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

    Prepare the Corn: If using fresh corn, place the corn kernels in a skillet heated over medium heat. Sauté for about 5 minutes, stirring occasionally, until they become slightly charred and caramelized. If using frozen corn, place it in a bowl, run hot water over it to thaw, then drain thoroughly.

      Mix the Dressing: In a separate small bowl, combine the freshly squeezed lime juice, olive oil, chili powder, ground cumin, salt, and pepper. Whisk together until well blended. Taste the dressing and adjust the seasoning as needed, perhaps adding more lime juice or chili powder to suit your preference.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, sautéed corn, diced red bell pepper, finely chopped red onion, crumbled cotija cheese, diced avocado, and chopped cilantro. Pour the prepared dressing over the salad mixture. Gently toss everything together until all ingredients are evenly coated with the dressing.

          Chill and Serve: Cover the salad with plastic wrap or a lid and place it in the refrigerator for about 30 minutes. This chilling time allows the flavors to meld beautifully. Just before serving, if you enjoy a bit of heat, stir in the finely diced jalapeño for an extra kick.

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

              - Presentation Tips: Present the salad in a vibrant bowl to showcase its colorful ingredients. Garnish with a sprinkle of additional cotija cheese and fresh cilantro on top. For an added touch of freshness, serve with lime wedges on the side for guests to squeeze over the salad.