Are you ready to impress your family and friends with a dish that bursts with flavor? Mexican Street Corn Pasta Salad combines fresh ingredients and vibrant zest that will elevate any meal. With just a few simple steps, you’ll create a salad perfect for potlucks and summer picnics. Join me as I guide you through the essential ingredients, preparation tips, and variations to make this dish your own. Let’s dive in!
What are the essential ingredients for Mexican Street Corn Pasta Salad?
To make Mexican Street Corn Pasta Salad, you need a few key ingredients. First, you will need 8 oz elbow macaroni or any pasta you like. This pasta forms the base of your salad. Next, use 2 cups corn kernels. You can use fresh, canned, or frozen corn. Fresh corn gives a sweet and crunchy texture.
You will also want 1/2 cup diced red bell pepper. It adds color and a nice crunch. Then, chop 1/4 cup red onion for a little bite. For sweetness, add 1/2 cup cherry tomatoes, halved. They bring freshness and juiciness.
Next, include 1/2 cup cotija cheese. This cheese adds creaminess and a salty kick. If you can’t find cotija, feta works too. Don’t forget 1 avocado, diced, for richness. 1/4 cup fresh cilantro, chopped, will boost the flavor.
For the dressing, you need 1 lime, juiced. This adds brightness. Combine it with 2 tablespoons mayonnaise and 1 tablespoon sour cream for creaminess. Finally, season with 1 teaspoon chili powder, salt, and pepper to taste. If you want heat, add 1 jalapeño, finely chopped.
Gather these fresh ingredients for pasta salad to create a tasty dish.
In summary, the essential ingredients for Mexican Street Corn Pasta Salad are macaroni, corn, bell pepper, onion, tomatoes, cotija cheese, avocado, cilantro, lime, mayonnaise, sour cream, chili powder, salt, pepper, and optional jalapeño.
How do I make the Mexican Street Corn Pasta Salad?
To make this bright and tasty dish, follow these steps. First, you need to cook the pasta. Use 8 ounces of elbow macaroni or your favorite pasta. Boil water in a pot, and add salt. Cook the pasta until it is al dente. This means it should feel firm when you bite into it. Drain the pasta and rinse it under cold water to stop the cooking. This helps keep the pasta from getting mushy.
Next, prepare the charred corn. Take 2 cups of corn kernels, either fresh, canned, or frozen. Heat a large skillet over medium heat. Add the corn and sauté it for about 5-7 minutes. You want the corn to get some nice color. This adds a great flavor to your salad. Once it’s done, set it aside to cool.
Now, let’s mix the other ingredients. In a big bowl, combine the cooled pasta, sautéed corn, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup halved cherry tomatoes. Add 1/2 cup crumbled cotija cheese, 1 diced avocado, and 1/4 cup chopped cilantro. This mix gives your salad a fresh and colorful look.
Next comes the dressing. In a small bowl, whisk together the juice of 1 lime, 2 tablespoons of mayonnaise, 1 tablespoon of sour cream, 1 teaspoon of chili powder, and salt and pepper to taste. This dressing will bring everything together. Pour it over the salad and toss gently. Make sure every piece is well-coated.
If you like some heat, chop up 1 jalapeño and add it now. Toss it again to mix. Taste your salad and adjust the seasoning if needed. For the best flavor, chill the salad in the fridge for at least 30 minutes before serving. This lets the flavors blend nicely.Enjoy your fresh and flavorful Mexican Street Corn Pasta Salad!
