If you crave a dish that’s both tasty and refreshing, you’re in for a treat! This Mexican Street Corn Pasta Salad combines fun flavors and vibrant ingredients to create a dish that shines. Picture creamy feta, sweet corn, and zesty lime all tossed together with pasta. Whether for a picnic or a quick weeknight meal, this salad will impress everyone at the table. Let’s dive into the full recipe and discover how to make this flavorful dish!
Ingredients
Full Recipe Overview
This Mexican Street Corn Pasta Salad brings a burst of flavor and color to any meal. It combines pasta, fresh corn, and spices for a tasty dish. You can enjoy it as a side or a main course. This salad is simple to make and perfect for gatherings.
List of Ingredients
– 8 oz. fusilli pasta
– 2 cups fresh corn kernels (or canned corn, drained)
– 1 red bell pepper, diced
– 1 small red onion, finely chopped
– 1 jalapeño pepper, seeded and minced
– 1/2 cup cilantro, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon chili powder
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 avocado, diced (for garnish)
– Lime wedges (for serving)
This list gives you everything you need to create a bright and tasty salad. Each ingredient adds its own flair, making this dish fun and exciting. The creamy dressing ties it all together, bringing the flavors to life. For the complete recipe, check out the Full Recipe.
Step-by-Step Instructions
Cooking the Pasta
Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 8 oz. of fusilli pasta. Cook it until it’s al dente, following the package instructions. This usually takes about 8 to 10 minutes. Drain the pasta in a colander and rinse it under cold water. This stops the cooking and cools the pasta down quickly. Set it aside while you prepare the rest.
Preparing the Vegetables
In a large mixing bowl, gather your fresh ingredients. Add 2 cups of fresh corn kernels. If you use canned corn, make sure it’s drained. Next, add 1 diced red bell pepper and 1 finely chopped small red onion. For a spicy kick, include 1 minced jalapeño pepper. Finally, toss in 1/2 cup of chopped cilantro. This mix adds vibrant colors and fresh flavors to your salad.
Making the Dressing
In a small bowl, pour 1/4 cup of mayonnaise. Add 2 tablespoons of lime juice for tanginess. Then, sprinkle in 1 tablespoon of chili powder and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Whisk these ingredients together until they’re smooth and well combined. This dressing will bring all the flavors together beautifully.
Combining Ingredients
Once your pasta is cool and your vegetables are ready, it’s time to mix. Add the cooled pasta to the bowl with the veggies. Pour the dressing over the top. Mix gently until everything is well coated. Then, fold in 1/2 cup of crumbled feta cheese. This adds a creamy texture and a salty flavor. Cover the salad and chill it in the fridge for at least 30 minutes. This helps the flavors blend. Before serving, top with diced avocado and extra cilantro if you like. Serve with lime wedges on the side for an extra zesty touch. For the full recipe, check the previous section.
Tips & Tricks
Best Practices for Cooking Pasta
Cooking pasta right is key for this dish. Use a big pot of water. Make sure it boils before adding pasta. This helps the pasta cook evenly. Stir the pasta often. This stops it from sticking. Check the package for cooking times. You want it al dente, firm but tender. After cooking, drain it well and rinse with cold water. This keeps it from cooking more and helps it stay fresh.
Flavor Boosting Tips
To make this dish pop with flavor, use fresh ingredients. Fresh corn adds sweetness and crunch. When you add lime juice, it brightens the whole salad. Chili powder gives it a nice kick. Don’t skip the garlic powder; it adds depth. Mixing in feta cheese adds a creamy and salty touch. Adjust the salt and pepper to your taste. If you want more heat, add extra jalapeño or a dash of hot sauce.
Serving Suggestions and Pairings
Serve this pasta salad cold for the best taste. It makes a great side for grilled meats. Try it with chicken or steak for a full meal. You can also use it as a main dish. Add diced avocado on top for creaminess. Lime wedges on the side enhance the fresh flavors. This salad is perfect for picnics or potlucks. You can make it a day ahead. Let it chill in the fridge to meld the flavors. For the full recipe, check the details above.
Variations
Adding Proteins (like Chicken or Shrimp)
You can make this dish heartier by adding protein. Grilled chicken works well. Just cube the cooked chicken and mix it in. Shrimp is another great choice. Cook the shrimp until pink, then add them to the salad. Both options add a satisfying bite.
Vegetarian or Vegan Substitutes
If you want a vegetarian option, simply omit the feta cheese. You can use nutritional yeast for a cheesy flavor. For a vegan twist, replace the mayonnaise with a plant-based version. This keeps the salad creamy and delicious. You can also add black beans for extra protein and fiber.
Different Cheese Options
Feta cheese adds a nice tang, but you can switch it up. Try cotija cheese for a more traditional Mexican flavor. Queso fresco is another great option; it has a soft texture. If you want something creamier, use goat cheese. Each cheese brings a unique taste to the dish.
Feel free to experiment with these variations. They can make your Mexican Street Corn Pasta Salad even more exciting. You can find the complete details in the Full Recipe.
Storage Info
How to Store Leftovers
After enjoying your Mexican Street Corn Pasta Salad, store any leftovers in an airtight container. This keeps them fresh. Place the container in the fridge. The salad will stay good for about 3 to 5 days. If you see any signs of spoilage, like strange smells or colors, toss it out.
Reheating Tips
This pasta salad tastes best cold. If you want to warm it, do so gently. Use a microwave and heat it in short bursts. Stir between each burst to avoid hot spots. You can also let it sit at room temperature for a bit before serving.
Freezing and Thawing
I do not recommend freezing this salad. The texture of the pasta and vegetables changes when frozen. If you must freeze it, keep only the pasta and corn. Avoid the dressing and fresh veggies. To thaw, place it in the fridge overnight. You can then mix in fresh ingredients before serving. For the full recipe, visit the recipe section.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just thaw it first. Frozen corn tastes sweet and is easy to work with. It cooks quickly, which is great for this dish. If you choose frozen corn, it will still give you that delicious taste.
How long can I store Mexican Street Corn Pasta Salad in the fridge?
You can store this salad in the fridge for about three days. Make sure to keep it in an airtight container. The flavors will blend more over time. However, the veggies may lose some crunch. If you want the best texture, eat it within two days.
Can I make this salad ahead of time?
Absolutely! Making this salad ahead of time works well. It tastes better after chilling in the fridge for at least 30 minutes. This helps the flavors mix. You can prepare it a day in advance if needed. Just add avocado just before serving. For the full recipe, check out the earlier section.
This blog post shared a simple and tasty Mexican Street Corn Pasta Salad recipe. We covered the ingredients you need, steps to prepare, and helpful tips. You can customize it with proteins or different cheeses. Plus, we discussed storage options for leftovers. Enjoy this fresh dish at your next meal. It’s easy to make and sure to impress. Get creative with flavors and pairings to suit your taste. Enjoy cooking and sharing this salad with friends and family!
