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The Zesty Mexican Street Corn Pasta Salad is perfect for gatherings, picnics, or simply as a refreshing side dish to complement your favorite grilled meats. Its colorful presentation, combined with a medley of textures and flavors, makes it an irresistible option for any occasion. Imagine a salad that brings together the smokiness of grilled corn, the creaminess of avocado and cheese, and the zesty tang of lime – all harmoniously blended with al dente pasta. This dish not only pleases the palate but also satisfies the eye, making it a feast for both the taste buds and the senses.

Mexican Street Corn Pasta Salad

Discover the vibrant flavors of Zesty Mexican Street Corn Pasta Salad, a delightful twist on traditional pasta salad! This dish fuses the beloved taste of elote with rotini pasta, fresh corn, creamy avocado, and zesty lime. Perfect for summer gatherings or regular meals, it offers a colorful presentation and a medley of textures that will impress your guests. Packed with nutritious ingredients, this salad is a refreshing addition to any table. Enjoy a taste of Mexico in every bite!
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Ingredients
  

8 oz rotini pasta

2 cups fresh corn kernels (or 1 can of corn, drained and rinsed)

1 red bell pepper, finely diced

1/2 red onion, finely chopped

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 ripe avocado, diced

Juice of 1 lime

2 tablespoons mayonnaise

1 tablespoon sour cream

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Optional: Lime wedges and additional cilantro for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini and cook according to the package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside in a large mixing bowl.

    Prepare the Corn: If using fresh corn, you can either grill or boil the corn until tender. Once cooked, allow it to cool before cutting the kernels off the cob. If opting for canned corn, ensure it is drained and rinsed well before adding it to the salad.

      Mix the Vegetables: To the bowl with the rotini, add the fresh corn, diced red bell pepper, chopped red onion, diced avocado, and the chopped cilantro. Stir gently to distribute the ingredients evenly.

        Make the Dressing: In a separate small bowl, whisk together the lime juice, mayonnaise, sour cream, chili powder, smoked paprika, and a pinch of salt and pepper until the mixture is smooth and well integrated. Taste and adjust seasoning if necessary.

          Combine Ingredients: Pour the dressing over the pasta salad mixture and use a spatula or large spoon to gently toss everything together. Ensure all the ingredients are well coated in the dressing.

            Chill and Serve: Cover the salad and refrigerate it for at least 30 minutes. This resting period enhances the flavors as they meld together. Just before serving, garnish the salad with crumbled cotija cheese, a sprinkle of additional cilantro, and lime wedges on the side for an extra zesty kick.

              Enjoy!: Serve this delightful salad chilled, perfect as a vibrant side dish or a light main course. It’s an excellent choice for picnics, barbecues, or any summer celebration!

                Prep Time, Total Time, Servings:

                  Prep Time: 15 min | Total Time: 45 min | Servings: 6