Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This Mexican Street Corn Pasta Salad is a colorful and refreshing dish, perfect for summer gatherings or weeknight dinners. Combining the sweetness of corn with the creaminess of dressing and the zest of lime, this salad tantalizes the taste buds. It’s easy to prepare and can be made in advance, making it a favorite for potlucks and barbecues. Let’s dive into this delicious recipe!
Ingredients
Here is the list of ingredients.
- 8 oz pasta (cooked)
- 2 cups corn (fresh or grilled)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1 avocado (diced)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 15 minutes, with no cooking time required, making it a quick and easy dish.
Nutritional Value
Each serving (approx. 1 cup) contains about 320 calories, 12g fat, 45g carbohydrates, 8g protein, and 5g fiber. This is based on one person’s serving size, making it a nutritious addition to your meal plan.
Step-by-Step Cooking Process
- Start by cooking the pasta according to package instructions. Drain and set aside to cool.
- Meanwhile, grill or roast the corn until slightly charred and tender.
- In a large bowl, combine the cooked pasta and corn.
- Add halved cherry tomatoes and diced red onion to the bowl.
- Stir in chopped cilantro and diced avocado.
- In a separate bowl, mix together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Sprinkle crumbled cotija cheese on top.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra cilantro if desired.
Alternative Ingredients
If you’re looking for alternatives, you can use quinoa instead of pasta for a gluten-free option. Greek yogurt can replace mayonnaise for a lighter dressing, and you can substitute feta cheese for cotija if preferred.
Serving and Pairings
This Mexican Street Corn Pasta Salad pairs wonderfully with grilled chicken, shrimp tacos, or a side of tortilla chips. It’s also great as a standalone dish for light lunches or picnics.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not reheat well. Freezing is not recommended, as the texture of the ingredients may change.
Cooking Mistakes
- Overcooking pasta can lead to a mushy texture.
- Skipping the cooling step for pasta can make the salad warm and unappealing.
- Not seasoning the dressing can result in bland flavors.
- Using canned corn instead of fresh can diminish the taste.
- Forgetting to refrigerate before serving can prevent the flavors from developing.
Helpful Tips
- Use fresh corn for the best flavor.
- Adjust lime juice to taste for a more zesty salad.
- Add jalapeños for a spicy kick.
- Chill the salad overnight for even better flavor.
- Feel free to add black beans for additional protein.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep it refrigerated and add the avocado just before serving to prevent browning.
Is this salad gluten-free?
To make this salad gluten-free, substitute the pasta with your choice of gluten-free pasta or quinoa.
Can I add protein to the salad?
Absolutely! Grilled chicken, shrimp, or black beans are excellent additions for extra protein.
How do I store leftover salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best served cold.
Can I use frozen corn?
Yes, frozen corn can be used. Just thaw and drain it before adding to the salad.
What can I substitute for cotija cheese?
Feta cheese or grated Parmesan can be good substitutes for cotija cheese in this recipe.
Is this salad spicy?
The salad’s spice level can be adjusted by adding or omitting chili powder and jalapeños based on your preference.
Conclusion
This Mexican Street Corn Pasta Salad is a delightful combination of flavors and textures, perfect for any occasion. Whether you serve it at a barbecue or enjoy it as a light lunch, its vibrant taste will surely impress. With easy preparation and the option to customize, it’s a recipe you’ll want to make again and again.
Mexican Street Corn Pasta Salad
Ingredients
- 8 oz pasta cooked
- 2 cups corn fresh or grilled
- 1 cup cherry tomatoes halved
- 1/2 cup red onion diced
- 1/4 cup cilantro chopped
- 1 avocado diced
- 1/2 cup cotija cheese crumbled
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Grill or roast the corn until slightly charred and tender.
- In a large bowl, combine the cooked pasta and corn.
- Add halved cherry tomatoes and diced red onion to the bowl.
- Stir in chopped cilantro and diced avocado.
- In a separate bowl, mix together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Sprinkle crumbled cotija cheese on top.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra cilantro if desired.
