Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on classic street corn, combined with tender pasta and fresh vegetables. Perfect for a quick lunch or a side dish at gatherings, it offers a creamy, zesty, and slightly spicy taste with a delightful texture from avocado, cherry tomatoes, and cotija cheese. Ready in just 25 minutes, this salad is as easy as it is delicious.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces of pasta
- 2 cups of corn kernels
- 1/2 cup of red onion, chopped
- 1/2 cup of cilantro, chopped
- 1 cup of cherry tomatoes, halved
- 1 avocado, diced
Dressing and Toppings
- 1/4 cup of mayonnaise
- 2 tablespoons of lime juice
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1/2 cup of cotija cheese, crumbled
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain well and allow it to cool completely to prevent the salad from becoming mushy.
- Combine Vegetables: In a large bowl, mix together the corn kernels, chopped red onion, cilantro, halved cherry tomatoes, and diced avocado for a fresh, colorful base.
- Add Pasta: Once the pasta is cooled, add it to the bowl with the vegetables and gently toss to distribute evenly.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper to create a creamy, tangy dressing that complements the salad perfectly.
- Dress the Salad: Pour the dressing over the pasta and vegetable mixture, tossing gently to coat all ingredients thoroughly with the flavorful dressing.
- Garnish and Serve: Sprinkle the crumbled cotija cheese over the top as a final flavorful garnish before serving. Serve chilled or at room temperature.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- Use fresh corn off the cob if possible for extra sweetness and crunch.
- Make sure the pasta is completely cooled before mixing to avoid sogginess.
- This salad can be prepared a few hours in advance and refrigerated to meld flavors nicely.
- For a dairy-free option, substitute cotija cheese with a sprinkle of nutritional yeast.
