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To make Street Corn Pasta Salad, gather these key ingredients: - 8 ounces elbow macaroni or pasta of choice - 2 cups corn kernels (fresh, grilled, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1/2 cup cilantro, chopped - 1 jalapeño, deseeded and minced (optional for heat) - 1 cup cherry tomatoes, halved - 1 cup Cotija cheese, crumbled - 1/4 cup mayonnaise - 1/4 cup sour cream - Juice of 2 limes - 1 teaspoon chili powder - Salt and pepper to taste You can add some optional ingredients to boost flavor: - Avocado for creaminess - Black beans for protein - Green onions for a fresh bite This pasta salad offers a variety of nutrients. Each serving provides: - Calories: Approximately 320 - Protein: About 10 grams - Carbohydrates: Around 40 grams - Fat: Roughly 15 grams - Fiber: About 3 grams - Vitamins: Rich in Vitamin C from bell peppers and lime - Minerals: Good source of calcium from Cotija cheese This salad is not just tasty; it’s also packed with nutrients to keep you energized! First, bring a large pot of water to a boil. Add salt to the water. Then, pour in 8 ounces of elbow macaroni. Cook it according to the package instructions until it is al dente. Once done, drain the pasta and let it cool. In a big bowl, combine 2 cups of corn kernels with a diced red bell pepper. Next, add 1 small red onion that you have chopped finely. If you like some heat, include a minced jalapeño. Toss in 1 cup of halved cherry tomatoes and 1/2 cup of chopped cilantro. This mixture brings the flavor! Grab a small bowl and whisk together 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add the juice of 2 limes for that zesty touch. Sprinkle in 1 teaspoon of chili powder, plus a pinch of salt and pepper. Whisk until it’s smooth and creamy. Once the pasta has cooled, add it to the bowl with the veggies. Pour the dressing over the mixture. Carefully toss everything together with a spoon. Make sure the pasta and veggies are well coated. Now, gently fold in 1 cup of crumbled Cotija cheese, saving some for the top. Taste the salad and adjust the seasoning. You might want more lime juice, salt, or pepper. Cover the bowl and place it in the fridge for at least 30 minutes. This lets all the flavors blend. Serve it chilled in a large bowl. Garnish with extra Cotija cheese and cilantro. Add lime wedges on the side for extra zing! To get the best pasta, cook it just right. Use a large pot of salted water. Bring it to a boil before adding your pasta. Cook until it's al dente, which means it should have a little bite. This keeps the pasta from getting mushy in the salad. After cooking, drain the pasta and let it cool. Cooling helps the pasta absorb the flavors later. Flavor is key in this salad. Start with fresh corn, if you can. Grilled corn adds a nice smoky taste. The red bell pepper and cherry tomatoes bring sweetness and color. Don't skip the lime juice; it adds a refreshing zing. Mix in the Cotija cheese for a creamy, salty kick. Lastly, adjust the chili powder to match your taste. More heat? Add a jalapeño. Less heat? Skip it or use less. Many people overcook their pasta, making it mushy. Stick to al dente for the best texture. Another mistake is skipping the chilling time. Letting the salad chill for at least 30 minutes allows the flavors to blend well. Lastly, don’t drown the salad in dressing. Start with a small amount and add more if needed. This keeps the salad from becoming too wet. {{image_2}} You can make this dish vegan by swapping out the cheese and dairy. Use plant-based mayo and non-dairy yogurt instead of sour cream. Nutritional yeast adds a cheesy flavor without dairy. For cheese, try crumbled tofu with a sprinkle of salt. This keeps the dish creamy and delicious while being dairy-free. To boost protein, add cooked chicken or shrimp. Grilled chicken breasts sliced thin work well. You can also toss in cooked shrimp for a seafood twist. If you want a vegetarian option, try chickpeas or black beans. They add protein and a nice texture. To spice up your salad, add more jalapeños or a dash of hot sauce. You can also sprinkle in cayenne pepper for extra heat. For a smoky flavor, consider adding chipotle powder. This will give your salad a kick while keeping it fresh and vibrant. To keep your Street Corn Pasta Salad fresh, store it in an airtight container. Make sure you let it cool first. This helps keep the flavors locked in. You can place it in the fridge for quick access. If you don't have a big container, divide it into smaller ones. This way, you can grab a portion anytime. It's best to eat leftovers within three days for the best taste. Freezing this salad is not ideal, but you can do it. If you want to freeze it, leave out the cheese and fresh veggies. These do not freeze well. After mixing the pasta and dressing, place it in a freezer-safe bag. Squeeze out any air before sealing. This helps prevent freezer burn. You can freeze it for up to one month. When ready to eat, thaw it in the fridge overnight. Add fresh cheese and veggies before serving. In the fridge, your Street Corn Pasta Salad lasts about three to four days. Keep it stored properly to ensure freshness. If you notice any off smell or change in texture, it’s best to toss it out. Always check before eating leftovers. Enjoying this dish when it is fresh will give you the best flavors. Yes, you can use frozen corn. Just thaw it before adding it to the salad. Frozen corn is often picked at peak freshness. This keeps the sweet flavor intact. It also saves you time! To adjust the spice, simply change the jalapeño amount. You can add more or skip it entirely. If you want more heat, try adding some cayenne pepper. For less heat, use mild peppers or none at all. If you cannot find Cotija cheese, use feta or queso fresco. Both cheeses have a similar crumbly texture. They will still give your salad a delicious flavor. Yes, this pasta salad is great for meal prep. It stays fresh for several days in the fridge. Just keep it in an airtight container to maintain its taste. Absolutely! You can make this salad a day in advance. The flavors blend better after sitting in the fridge. Just add the Cotija cheese right before serving for the best texture. This street corn pasta salad is a colorful dish full of flavor. It mixes pasta, corn, and fresh veggies. Here’s how to make it. - 8 ounces elbow macaroni or pasta of choice - 2 cups corn kernels (fresh, grilled, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1/2 cup cilantro, chopped - 1 jalapeño, deseeded and minced (optional for heat) - 1 cup cherry tomatoes, halved - 1 cup Cotija cheese, crumbled - 1/4 cup mayonnaise - 1/4 cup sour cream - Juice of 2 limes - 1 teaspoon chili powder - Salt and pepper to taste 1. Cook the Pasta: Begin by boiling water in a large pot. Add salt. Put in the elbow macaroni. Cook it until it is al dente, as the package says. When done, drain it and let it cool. 2. Prepare the Vegetables: In a big bowl, mix the corn kernels, diced red bell pepper, chopped red onion, and minced jalapeño if you want heat. Add the halved cherry tomatoes and chopped cilantro. 3. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper. This dressing adds a creamy touch. 4. Combine Ingredients: Once the pasta cools, add it to the bowl with the veggies. Pour the dressing over the pasta. Toss everything gently until the pasta and veggies are well coated. 5. Add Cheese: Fold in the Cotija cheese. Save some cheese for the top. This cheese adds a salty flavor. 6. Taste and Adjust: Give it a taste. You may want to add more lime juice, salt, or pepper to make it perfect. 7. Chill: Cover the bowl and put it in the fridge for at least 30 minutes. This helps the flavors mix nicely. For serving, put the salad in a large bowl. Garnish it with extra Cotija cheese and cilantro. Add lime wedges on the side for a zesty touch. This street corn pasta salad is fresh, tasty, and perfect for gatherings or a simple meal at home. Enjoy every bite! This blog post covered the key steps to make a tasty Street Corn Pasta Salad. We explored the necessary ingredients, cooking methods, and helpful tips. You also learned about fun variations and safe storage for leftovers. Embrace your creativity with this dish. Try out the ideas to make it your own. This pasta salad is perfect for gatherings and meal prep. Enjoy sharing it with friends and family as a refreshing treat!

Street Corn Pasta Salad

Discover a delightful twist on a classic favorite with this Street Corn Pasta Salad recipe! Packed with fresh corn, zesty lime, and Cotija cheese, this dish is a burst of flavor that's perfect for any occasion. Easy to make and ideal for gatherings, it's sure to impress your family and friends.
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Ingredients
  

8 ounces elbow macaroni or pasta of choice

2 cups corn kernels (fresh, grilled, or canned)

1 red bell pepper, diced

1 small red onion, finely chopped

1/2 cup cilantro, chopped

1 jalapeño, deseeded and minced (optional for heat)

1 cup cherry tomatoes, halved

1 cup Cotija cheese, crumbled

1/4 cup mayonnaise

1/4 cup sour cream

Juice of 2 limes

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Start by cooking the pasta. Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente. Drain and set aside to cool.

    In a large bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), cherry tomatoes, and cilantro.

      In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper to create the dressing.

        Once the pasta has cooled, add it to the bowl with the vegetables. Pour the dressing over the pasta mixture and carefully toss everything together until evenly coated.

          Gently fold in the Cotija cheese, reserving a little for garnish.

            Taste and adjust seasoning with additional lime juice, salt, or pepper if needed.

              Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

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

                  - Presentation Tips: Serve chilled in a large bowl, garnished with extra Cotija cheese and cilantro on top, with lime wedges on the side for an added zing.