Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer street fairs right to your kitchen. This delightful recipe combines the beloved flavors of elote, or Mexican street corn, with the comforting texture of pasta, creating a dish that is both refreshing and satisfying. The history of this dish is rooted in the rich culinary traditions of Mexico, where street vendors serve grilled corn slathered in creamy sauces and spices. People adore this Mexican Street Corn Pasta Salad not only for its incredible taste but also for its versatility; it can be served as a side at barbecues or as a main dish for a light lunch. With its creamy dressing, sweet corn, and zesty lime, this salad is sure to become a favorite at your gatherings!

Ingredients:

• 8 ounces of pasta (I prefer rotini or penne)
• 2 cups of corn (fresh, frozen, or canned)
• 1 cup of cherry tomatoes, halved
• 1/2 cup of red onion, finely chopped
• 1/2 cup of cilantro, chopped
• 1 avocado, diced
• 1/2 cup of crumbled feta cheese
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tablespoons of lime juice (freshly squeezed is best)
• 1 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Optional: lime wedges and extra cilantro for garnish

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the pasta’s flavor. 2. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, but keep an eye on it! 3. When the pasta is done, drain it in a colander and rinse it under cold water to stop the cooking process. This also helps cool it down for the salad. 4. Set the pasta aside in a large mixing bowl to let it cool completely.

Preparing the Corn

5. If you’re using fresh corn, you’ll want to cut the kernels off the cob. I find it easiest to stand the cob upright in a bowl and slice downwards with a sharp knife. 6. For frozen corn, simply thaw it by running it under warm water or microwaving it for a minute or two. 7. If you’re using canned corn, just drain and rinse it to remove excess sodium. 8. In a skillet over medium heat, add a splash of olive oil and sauté the corn for about 5-7 minutes until it’s slightly charred and caramelized. This step adds a wonderful depth of flavor to the salad.

Mixing the Vegetables

9. In the same large mixing bowl with the cooled pasta, add the sautéed corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. 10. Gently toss the ingredients together to combine them evenly. I like to use a spatula for this to avoid breaking the pasta.

Making the Dressing

11. In a separate small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper. 12. Whisk the dressing until it’s smooth and well combined. Taste it and adjust the seasoning if necessary. If you like a bit more tang, feel free to add more lime juice!

Combining Everything

13. Pour the dressing over the pasta and vegetable mixture. 14. Gently fold the dressing into the salad until everything is well coated. Be careful not to mash the avocado if you’ve added it at this stage. 15. If you’re using diced avocado, add it now and fold it in gently to keep the pieces intact. 16. Finally, sprinkle the crumbled feta cheese over the top and give it one last gentle toss.

Chilling the Salad

17. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together beautifully. 18. If you’re making this salad ahead of time, it can be stored in the fridge for up to 2 days. Just keep in mind that the avocado may brown slightly, so it’s best to add it right before serving if you want it to look fresh.

Serving the Salad

19. When you’re ready to serve, give the salad a good stir to redistribute the dressing. 20. Taste it one last time and adjust the seasoning if needed. Sometimes a little extra lime juice or salt can make all the difference! 21. Serve the salad in bowls or on a large platter. I like to garnish it with extra cilantro and lime wedges for a pop of color and flavor.

Enjoying Your Mexican Street Corn Pasta Salad

22. This salad is perfect for summer barbecues, potlucks, or as a side dish for grilled meats. It’s refreshing, flavorful, and sure to be a hit with everyone! 23. If

Conclusion:

In summary, this Mexican Street Corn Pasta Salad is an absolute must-try for anyone looking to elevate their summer gatherings or simply enjoy a burst of flavor in their meals. The combination of sweet corn, creamy dressing, and zesty lime creates a delightful harmony that will have your taste buds dancing. Plus, it’s incredibly versatile! You can serve it as a side dish at your next barbecue, toss in some grilled chicken for a hearty main course, or even enjoy it as a light lunch on its own. Feel free to get creative with variations—add diced avocado for creaminess, sprinkle in some jalapeños for a kick, or swap out the pasta for quinoa for a gluten-free option. The possibilities are endless, and that’s what makes this recipe so special! I encourage you to give this Mexican Street Corn Pasta Salad a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s celebrate the joy of cooking together!

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