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If you're looking to brighten up your summer gatherings with a dish that is both refreshing and bursting with flavor, look no further than Zesty Mexican Street Corn Pasta Salad. This vibrant dish takes inspiration from the beloved Mexican street corn, known as elote, and combines it with hearty rotini pasta for a satisfying meal that’s perfect for picnics, barbecues, or even a light dinner at home. With its colorful medley of ingredients and irresistible zesty dressing, this pasta salad not only tantalizes the taste buds but also serves as a visual feast.

Mexican Street Corn Pasta Salad

Brighten up your summer gatherings with a Zesty Mexican Street Corn Pasta Salad that's bursting with flavor. This vibrant dish combines rotini pasta with sweet corn, juicy cherry tomatoes, crunchy red onions, and creamy avocado, all brought together by a tangy lime dressing. Perfect for picnics and barbecues, it’s both nutritious and visually appealing. Easy to prepare, this salad will impress your family and friends with every delicious bite. Give it a try for your next meal!
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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

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: 1 jalapeño, diced (for an extra kick)

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until it's al dente. Once done, drain the pasta and rinse it under cold water to halt the cooking process. Set the pasta aside to cool.

    Prepare the Corn: For fresh corn, you have the option to either grill or sauté the corn kernels to enhance their flavor. If you opt for frozen corn, simply thaw it thoroughly. If using canned corn, drain and rinse it under cold water to remove excess sodium.

      Mix the Dressing: In a small bowl, combine the freshly squeezed lime juice, olive oil, chili powder, smoked paprika, salt, and pepper. Whisk the mixture until all ingredients are well integrated and create a smooth dressing.

        Combine Ingredients: In a large mixing bowl, add the cooled pasta, corn, halved cherry tomatoes, finely diced red onion, crumbled cotija cheese, and chopped cilantro. Drizzle the prepared dressing over the salad, and gently toss everything together until the pasta and vegetables are evenly coated.

          Add Avocado: Just before you are ready to serve, delicately fold in the diced avocado to keep it intact and avoid mashing it into the salad.

            Chill the Salad: For optimal flavor development, cover the salad and refrigerate it for at least 30 minutes up to 1 hour prior to serving, allowing the bright flavors to meld beautifully.

              Serve: When ready to serve, give the salad a light toss to refresh it. Transfer to bowls and garnish with additional cilantro and crumbled cotija cheese if desired for a beautiful presentation. Enjoy your vibrant and refreshing dish!

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