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If you're on the lookout for a dish that encapsulates vibrant flavors and fresh ingredients, the Zesty Mexican Street Corn Pasta Salad is your answer. Inspired by the beloved Mexican street corn, or "elote," this pasta salad combines the traditional taste of grilled corn slathered in creamy, tangy dressing with the satisfying texture of pasta. As the weather warms up and summer gatherings come into full swing, this salad stands out as a versatile option, perfect for picnics, potlucks, and barbecues.

Mexican Street Corn Pasta Salad

Discover a burst of flavor with Zesty Mexican Street Corn Pasta Salad, a delightful fusion of fresh ingredients and vibrant tastes. Inspired by classic elote, this dish features grilled or sautéed corn, rotini pasta, and a tangy dressing, perfect for summer picnics and barbecues. Easy to make and packed with nutritional benefits, it's a versatile option that can be enjoyed as a side or a light main dish. Elevate your gatherings with this refreshing and satisfying salad!
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Ingredients
  

8 oz. rotini pasta

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

1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 avocado, diced

1 lime, juiced

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: 1 jalapeño, diced for extra heat

Instructions
 

Cook the Pasta: In a large pot, fill with salted water and bring it to a rolling boil. Add the rotini pasta and cook according to the package instructions until it reaches al dente texture. Drain the pasta and rinse it under cold water to halt the cooking process. Set the pasta aside to cool.

    Prepare the Corn: If you're using fresh corn, you can enhance its flavor by grilling or sautéing the corn kernels in a skillet until they are slightly charred. For frozen corn, simply thaw it under cold water, and if you’re using canned corn, ensure to drain and rinse it well.

      Mix the Dressing: In a small mixing bowl, whisk together the lime juice, olive oil, chili powder, smoked paprika, salt, and pepper until the mixture is smooth and well-blended.

        Combine Ingredients: In a large mixing bowl, add the cooled rotini pasta, corn, halved cherry tomatoes, finely diced red onion, crumbled cotija cheese, and chopped cilantro. Drizzle the prepared dressing over the salad mixture, then gently toss until all the ingredients are thoroughly coated with the dressing.

          Add Avocado: Just prior to serving, carefully fold in the diced avocado to preserve its texture and prevent mashing.

            Chill the Salad: To enhance the flavors, allow the salad to chill in the refrigerator for at least 30 minutes to 1 hour before serving, which allows the ingredients to meld beautifully.

              Serve: Before serving, give the salad a gentle toss to redistribute the ingredients, and serve in bowls. For an added touch, garnish with additional cilantro and crumbled cotija cheese as desired. Enjoy your vibrant and refreshing dish!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings