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In recent years, pasta salad has established itself as a go-to dish for casual gatherings, barbecues, and picnics. Its versatility allows for endless flavor combinations, making it a favorite for both home cooks and professional chefs alike. Among the myriad of pasta salad variations, the Mexican Street Corn Pasta Salad stands out with its vibrant flavors and unique ingredients, offering a delightful twist on the traditional recipe. This dish not only embodies the essence of summer dining but also brings the beloved flavors of Mexican street corn, known as Elote, into a refreshing pasta salad that can be enjoyed year-round.

Mexican Street Corn Pasta Salad

Transform your summer gatherings with this delicious Mexican Street Corn Pasta Salad, a fun twist on a classic dish! Bursting with vibrant flavors, this colorful salad combines sweet corn, creamy dressing, zesty spices, and fresh vegetables, making it a perfect addition to barbecues, picnics, or potlucks. Discover how to easily create this crowd-pleaser that brings the beloved taste of Mexican street corn into a refreshing pasta dish everyone will adore. Enjoy the taste of summer all year round!
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Ingredients
  

8 oz (about 2 cups) small pasta (e.g., fusilli or elbow macaroni)

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

1 red bell pepper, diced

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/2 cup cotija cheese, crumbled (plus extra for garnish)

1/4 cup fresh cilantro, chopped

1 lime (juiced and zested)

1/4 cup mayonnaise

2 tbsp sour cream

1 tsp chili powder

1/2 tsp cumin

Salt and pepper to taste

Optional: Sliced jalapeños for heat

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Corn: If using fresh corn, you can grill it on medium heat until lightly charred or cook it in a skillet until golden. If using canned corn, simply drain and rinse. Let cool.

      Mix the Dressing: In a separate bowl, combine lime juice, lime zest, mayonnaise, sour cream, chili powder, cumin, salt, and pepper. Whisk until smooth and well combined.

        Combine the Salad Ingredients: In a large mixing bowl, add the cooked pasta, cooked corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, and crumbled cotija cheese.

          Add the Dressing: Pour the dressing over the pasta salad mixture and gently toss to combine, ensuring all ingredients are evenly coated.

            Chill and Garnish: Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, give it a good toss and garnish with chopped cilantro and additional cotija cheese.

              Serve: If desired, add sliced jalapeños for an extra kick. Serve chilled or at room temperature and enjoy this refreshing and vibrant salad!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8