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For this tasty Mexican street corn pasta salad, gather these items: - 8 oz fusilli pasta - 2 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/2 cup crumbled cotija cheese - 1/4 cup fresh cilantro, chopped - 3 tablespoons mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste You can easily swap some ingredients if needed: - Use any pasta shape, like penne or rotini, instead of fusilli. - If you don’t have cotija cheese, feta works well as a substitute. - For a creamy vegan option, use dairy-free mayo. - If lime juice is unavailable, lemon juice is a great alternative. Fresh corn tastes sweet and bright. It’s a great choice when in season. You can grill or sauté it to enhance the flavor. Frozen corn is convenient and still tasty. It’s often picked at peak ripeness, so don’t worry if it’s your only option. Just thaw it before adding to the salad. {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it boils, add 8 oz of fusilli pasta. Cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Drain the pasta and rinse it under cold water. This stops the cooking process and cools it down. Set the pasta aside to dry completely. In a large skillet, add 2 cups of corn kernels. You can use fresh or frozen corn. Set the skillet over medium heat. Sauté the corn for 5-7 minutes. Stir occasionally until the corn gets a nice char. This adds flavor. Once done, remove the skillet from the heat and let the corn cool. In a large mixing bowl, combine the cooled pasta with the sautéed corn. Next, add 1 diced red bell pepper, 1/2 finely chopped red onion, and 1 minced jalapeño. Stir gently to mix everything evenly. It’s important to blend the flavors well in this step. In a small bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of lime juice, and 1 teaspoon of chili powder. Add salt and pepper to taste. This dressing brings all the flavors together. Make sure it’s smooth before you pour it over the pasta salad. Now, pour the dressing over the pasta salad mixture. Toss gently until all the ingredients are coated. Carefully fold in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped cilantro. This adds a burst of flavor and freshness. Taste the salad. Adjust seasoning if needed. For the best flavor, cover the salad and chill it in the fridge for at least 30 minutes. This allows the flavors to meld beautifully. To get the best pasta, start with plenty of water. Use a big pot and add salt. It should taste like the ocean. When the water boils, add the fusilli pasta. Cook it until it’s al dente, which means firm to the bite. This usually takes about 8-10 minutes. After cooking, drain it well. Rinse it under cold water to stop the cooking. This keeps the pasta from getting mushy. If you want more flavor, try adding extra lime juice or chili powder. A squeeze of fresh lime can brighten the dish. You can also add more jalapeño for heat. Don't be afraid to adjust the salt and pepper too. Taste your salad before serving. If it lacks flavor, you can easily fix it. Serve your pasta salad in a large, colorful bowl. This makes it look inviting. For a nice touch, add extra cilantro on top. A sprinkle of chili powder adds color too. Using pretty plates or bowls can enhance the look. Remember, we eat with our eyes first! Pro Tips Fresh Corn is Best: For the most authentic flavor, use freshly grilled corn. The char adds a wonderful smokiness that elevates the salad. Customize the Heat: Adjust the amount of jalapeño based on your spice preference. You can also add some diced red chili for extra heat. Make Ahead: This salad can be made a day in advance. Just keep it covered in the fridge to enhance the flavors and serve chilled. Adding Other Veggies: Feel free to mix in other vegetables like diced cucumbers or cherry tomatoes for added texture and flavor. {{image_4}} You can make this dish heartier by adding protein. Grilled chicken or shrimp works well. Cook the protein first, then chop it into bite-sized pieces. Mix it in with the pasta and veggies. This adds flavor and makes the salad more filling. If you want a vegetarian version, skip the meat. You can add black beans or chickpeas for protein. For a vegan option, replace mayonnaise with a plant-based mayo. Also, use a vegan cheese or skip cheese altogether. This keeps the dish light and fresh. Adjust the heat to your taste. For spicy, add more jalapeño or use a spicier pepper, like serrano. You can also sprinkle in some cayenne pepper for extra kick. If you prefer mild, leave out the jalapeño. Your salad will still taste great without the heat. To keep your Mexican Street Corn Pasta Salad fresh, store it in an airtight container. Place it in the fridge. It will stay good for up to three days. If you notice any extra moisture, drain it before serving. Reheating this salad is simple. Use the microwave for a quick warm-up. Heat it in short bursts, stirring in between. You can also enjoy it cold, as the flavors still shine through chilled. For meal prep, make the salad ahead of time. This allows the flavors to blend beautifully. Store it in individual containers for easy lunches. Prep the ingredients separately if you plan to eat it later in the week. This keeps everything fresh and tasty. Yes, you can use other pasta shapes. Bowtie, penne, or rotini work well. Just make sure to cook them until they are al dente. This keeps the pasta firm and gives a nice bite. You can prepare the salad a day before serving. Just mix all the ingredients but add the dressing later. Keep the salad in the fridge. Add the dressing just before you serve it. This keeps the pasta and veggies fresh. This salad pairs well with grilled meats and tacos. You can serve it as a side or a main dish. It goes great with chicken, steak, or shrimp. Try it with a refreshing drink like agua fresca or iced tea. No, this recipe is not gluten-free due to the pasta. However, you can use gluten-free pasta. Look for brands made from rice or chickpeas. This way, you can enjoy the salad without gluten. It is not ideal to freeze this salad. Freezing may change the texture of the pasta and veggies. If you have leftovers, store them in the fridge and eat them within a few days. This blog post covers how to make a delicious Mexican Street Corn Pasta Salad. We explored ingredients, cooking steps, and tips for the best results. You can use fresh or frozen corn and substitute ingredients as needed. I shared ways to add protein and make vegetarian options. Plus, I included storage tips to keep your salad tasty. Enjoy making this easy and flavorful dish. You can impress others with your cooking skills! Happy cooking and eating!

Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad featuring fusilli, corn, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 8 oz fusilli pasta
  • 2 cups corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 0.5 red onion, finely chopped
  • 1 jalapeño, deseeded and minced
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions
 

  • Begin by boiling a large pot of salted water. Once boiling, add the fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
  • In a large skillet set over medium heat, add the corn kernels. Sauté them for about 5-7 minutes, stirring occasionally, until they become slightly charred and tender. Remove the skillet from the heat and let the corn cool.
  • In a large mixing bowl, combine the cooled fusilli pasta, the sautéed corn, diced red bell pepper, finely chopped red onion, and minced jalapeño pepper. Stir gently to mix the ingredients evenly.
  • In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Pour this flavorful dressing over the pasta salad mixture and toss gently until everything is thoroughly combined.
  • Carefully fold in the crumbled cotija cheese and chopped cilantro, ensuring they are evenly distributed throughout the salad.
  • Taste the salad and adjust the seasoning if necessary by adding more salt and pepper. For best results, cover and chill the salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld beautifully.

Notes

For best results, chill the salad before serving to enhance the flavors.
Keyword corn, Mexican, pasta salad, summer salad