Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain the pasta and rinse it under cold water to cool it down. Set aside.
Step 2: Prepare the Corn
- If using fresh corn, grill or roast the corn until slightly charred. Cut the kernels off the cob and set aside. If using frozen corn, cook it according to package instructions and then cool.
Step 3: Mix the Dressing
- In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
Step 4: Combine the Ingredients
- In a large mixing bowl, combine the cooked pasta, corn, cherry tomatoes, red bell pepper, red onion, cotija cheese, and cilantro.
- Pour the dressing over the salad and toss gently to combine. If using, fold in the diced avocado just before serving.
Step 5: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled or at room temperature, garnished with extra cilantro or cheese if desired.
Tips for the Perfect Pasta Salad
- Add Some Heat: If you like spice, consider adding diced jalapeños or a sprinkle of cayenne pepper to the dressing.
- Make It Ahead: This salad can be made a day in advance. Just keep the avocado separate until serving to prevent browning.
- Experiment with Ingredients: Feel free to add black beans, corn salsa, or even grilled chicken for a heartier meal.
Why This Dish Stands Out
Mexican Street Corn Pasta Salad is not just a dish; it’s a celebration of flavors that brings a taste of summer to your table. The combination of sweet corn, tangy lime, and creamy cheese creates a delightful balance that will leave your taste buds dancing. Whether served as a side or a main dish, this salad is perfect for any occasion, making it a must-try recipe for your next gathering.
So, grab your ingredients, whip up this vibrant salad, and enjoy the fresh flavors of summer anytime of the year!
