Are you ready to elevate your pasta game? This street corn pasta salad brings the delicious flavors of Mexican street corn into a light and refreshing dish perfect for summer gatherings or weeknight dinners. With a combination of sweet corn, creamy avocado, and a zesty dressing, this salad is sure to impress your family and friends. Let’s dive into this easy-to-make recipe that celebrates fresh ingredients and bold flavors!
Ingredients
– 8 oz rotini pasta
– 2 cups corn (fresh or canned)
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup cilantro, chopped
– 1 lime, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/2 cup cotija cheese (optional)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 10 minutes.
Nutritional Value
Each serving contains approximately:
– Calories: 350
– Protein: 10g
– Carbohydrates: 45g
– Fat: 15g
(Note: Values are based on one serving.)
Step-by-Step Cooking Process
1. Cook the rotini pasta according to package instructions until al dente.
2. Drain the pasta and rinse under cold water to cool.
3. In a large bowl, combine the cooled pasta and corn.
4. Add the cherry tomatoes and red onion to the pasta mixture.
5. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
6. Pour the dressing over the pasta salad and toss gently to combine.
7. Fold in the diced avocado and cilantro.
8. If desired, sprinkle cotija cheese on top.
9. Taste and adjust seasoning if necessary.
10. Chill in the refrigerator for at least 30 minutes before serving.
Alternative Ingredients
Feel free to substitute the rotini pasta with any pasta of your choice, such as penne or fusilli. You can also use frozen corn if fresh is not available, and swap cotija cheese for feta or omit it entirely for a dairy-free version.
Serving and Pairings
This street corn pasta salad pairs beautifully with grilled chicken, fish tacos, or as a side dish for barbecues. Serve it chilled for a refreshing meal on hot days.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not need reheating. For longer storage, consider freezing the salad without avocado, as it doesn’t freeze well.
Cooking Mistakes
- Overcooking the pasta can make it mushy; aim for al dente.
- Not cooling the pasta before mixing can lead to a soggy salad.
- Skipping the dressing can result in bland flavors.
- Using too much salt can overpower the dish.
- Not allowing the salad to chill can diminish flavor development.
Helpful Tips
- Use fresh, sweet corn for the best flavor.
- Chill the salad before serving to enhance the taste.
- Mix in additional veggies like bell peppers for more color.
- Experiment with different dressings to suit your taste.
FAQs
Can I make this salad in advance?
Yes, you can prepare the salad a few hours ahead of time. Just keep it refrigerated until serving. This allows the flavors to meld beautifully.
What can I use instead of cotija cheese?
Feta cheese or even a dairy-free cheese alternative works well if you prefer not to use cotija.
Is this pasta salad gluten-free?
To make it gluten-free, substitute regular pasta with gluten-free pasta options available in most grocery stores.
How long does this salad last in the fridge?
The salad can be stored in an airtight container in the fridge for up to 3 days, but it’s best enjoyed fresh.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or black beans are great additions for an extra protein boost.
Conclusion
This street corn pasta salad is a delightful combination of flavors and textures that will brighten any meal. It’s easy to make, versatile, and perfect for gatherings or family dinners. Enjoy the vibrant taste of summer in every bite!
Street Corn Pasta Salad
Ingredients
- 8 oz rotini pasta
- 2 cups corn fresh or canned
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/4 cup red onion finely chopped
- 1/4 cup cilantro chopped
- 1 lime juiced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup cotija cheese optional
Instructions
- Cook the rotini pasta according to package instructions until al dente.
- Drain the pasta and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta and corn.
- Add the cherry tomatoes and red onion to the pasta mixture.
- In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Fold in the diced avocado and cilantro.
- If desired, sprinkle cotija cheese on top.
- Taste and adjust seasoning if necessary.
- Chill in the refrigerator for at least 30 minutes before serving.
