Go Back
- 8 oz. rotini pasta - 2 cups fresh corn kernels (or canned, well-drained) - 1 red bell pepper, diced - 1 small red onion, finely diced - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - 1/2 cup crumbled cotija cheese (or feta) - 1/4 cup fresh cilantro, chopped - 1/4 cup mayonnaise - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste Use a standard measuring cup and spoons for accuracy. For pasta, weigh it if you want a perfect amount. Use a sharp knife for dicing vegetables. The corn should be fresh or canned but well-drained for best flavor. The cotija cheese adds a salty kick, while lime juice gives it a zesty touch. If you need a twist, swap rotini pasta for penne or bowtie. You can use frozen corn instead of fresh; just thaw it first. Instead of red bell pepper, try yellow or green for a different taste. If you don’t have cotija cheese, feta works well too. For a lighter version, replace mayonnaise with Greek yogurt. {{ingredient_image_2}} Start by boiling a large pot of salted water. Add the rotini pasta and cook it for 8 to 10 minutes. You want it to be al dente, which means it should still have a bite. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. Set the pasta aside to cool. While the pasta cooks, chop your veggies. Dice the red bell pepper into small pieces. Finely chop the red onion. Carefully halve the cherry tomatoes. Finally, dice the ripe avocado. These fresh ingredients add color and crunch. If you use fresh corn, bring a small pot of water to a boil. Add the corn kernels and cook for 2 to 3 minutes. You want them tender but still crisp. After cooking, drain the corn and let it cool. If using canned corn, you can skip this step. In a small bowl, whisk together the mayonnaise, lime juice, and chili powder. Add a good pinch of salt and pepper. Mix until you have a smooth dressing. This dressing ties all the flavors together. In a large mixing bowl, combine the cooled rotini, corn, diced red bell pepper, chopped onion, halved cherry tomatoes, diced avocado, and cilantro. Crumble the cotija cheese on top. This mix brings together all the vibrant flavors. Drizzle the dressing over the salad. Gently toss everything together until coated. Taste it and adjust the salt and pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time helps the flavors blend. To get the best texture, cook the rotini pasta just right. Follow the package time. Aim for al dente, which 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 quickly. To boost the flavor, use fresh ingredients whenever you can. Fresh corn adds sweetness and crunch. Diced red bell pepper also brings a nice crunch and a pop of color. For a zesty kick, mix in lime juice. It brightens up the entire dish. Don’t forget the chili powder! Just a teaspoon gives a warm flavor. Adjust salt and pepper to your taste. Serve your pasta salad in a big, colorful bowl. This makes it look more inviting. Sprinkle extra cotija cheese on top for a creamy finish. Garnish with fresh cilantro leaves for a bright touch. Add lime wedges around the bowl for a fun, zesty option. This makes your dish eye-catching and ready for any party! Pro Tips Fresh Ingredients Matter: Using fresh corn will elevate the flavor of your pasta salad significantly. If fresh corn is not available, opt for frozen over canned for a better texture. Customize the Heat: Adjust the amount of chili powder to suit your spice preference. For an extra kick, consider adding diced jalapeños or a dash of hot sauce. Perfect Avocado: To keep the avocado from browning, add it right before serving. You can also toss the avocado chunks with a little lime juice to help maintain their vibrant color. Make Ahead: This pasta salad can be made a day in advance. The flavors meld beautifully as it sits, making it a great dish for meal prep or gatherings. {{image_4}} You can make this salad even more colorful and healthy. Add black beans for protein and fiber. Chopped cucumbers bring a nice crunch. Roasted red peppers add a sweet flavor. Try using different types of cheese, like goat cheese or mozzarella, for a twist. Fresh herbs like parsley or dill can also enhance the taste. If you want to add protein, grilled chicken or shrimp works well. You can also use canned chickpeas for a quick option. For a smoky flavor, try adding bacon bits. Tofu can be a great choice for a plant-based protein. Just make sure to cook it well to enhance its taste. To add some heat, mix in diced jalapeños or a few dashes of hot sauce. You can also increase the chili powder in the dressing. Try using smoked paprika for a deeper flavor. A sprinkle of cayenne pepper will certainly wake up your taste buds. Don’t forget that lime juice adds a nice tang. After you enjoy your Street Corn Pasta Salad, store any leftovers in the fridge. First, let the salad cool to room temperature. Then, place it in a container with a tight lid. This helps keep it fresh and tasty for later meals. Choose a glass or plastic container with a sealable lid for the best storage. Glass containers work well since they do not hold odors. If you use plastic, make sure it is BPA-free and safe for food storage. Remember, a container with a snug fit keeps the salad fresh longer. The salad can last about 3 to 5 days in the fridge. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to throw it away. Enjoy your salad while it's fresh for the best taste and texture! Yes, you can use frozen corn. Just thaw it first before adding it to the salad. Frozen corn is sweet and tender, making it a great choice. Plus, it saves time! You can keep leftovers in the fridge for up to three days. Just store the salad in an airtight container. The flavors will blend even more, making it tasty again. Absolutely! Making it ahead of time is a smart idea. Prepare the salad a day in advance and chill it in the fridge. This lets the flavors mix for a better taste. If you can't find cotija cheese, use feta cheese instead. Feta has a similar salty flavor and creamy texture. It works well in this salad and keeps it delicious. No, this recipe is not gluten-free due to the rotini pasta. You can easily make it gluten-free by using gluten-free pasta. This way, everyone can enjoy this tasty dish! This blog post covers all the key steps to make a great pasta salad. We went over the ingredients, how to cook and prepare them, and tips for perfecting the dish. You can add your favorite proteins or spices to make it unique. Remember to store leftovers properly for the best taste later. Making this salad ahead of time can save you effort. I hope these ideas help you create a delicious pasta salad your friends and family will love! Enjoy your cooking!

Street Corn Pasta Salad

A colorful and refreshing pasta salad featuring fresh corn, bell peppers, and a zesty dressing.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz rotini pasta
  • 2 cups fresh corn kernels
  • 1 whole red bell pepper, diced
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 whole ripe avocado, diced
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until just al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.
  • While the pasta is cooking, prepare your vegetables. Dice the red bell pepper into small pieces, finely chop the red onion, halve the cherry tomatoes carefully, and dice the ripe avocado.
  • If you are using fresh corn, bring a small pot of water to a boil, then add the fresh corn kernels. Cook for about 2-3 minutes, or until tender. Drain and let cool. If you are using canned corn, this step can be skipped.
  • In a separate small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, and a good pinch of salt and pepper. Mix until the dressing is smooth and well combined.
  • In a large mixing bowl, add the cooled rotini, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, diced avocado, cilantro, and crumbled cotija cheese.
  • Drizzle the prepared dressing over the salad and gently toss all the ingredients together until everything is evenly coated. Taste the mixture and adjust the seasoning with additional salt and pepper if needed.
  • Cover the pasta salad with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully.

Notes

Serve in a vibrant bowl and garnish with extra cotija cheese and lime wedges.
Keyword corn, pasta salad, vegetarian