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Cotija cheese is essential for this dish as it provides a delightful salty bite that complements the sweetness of the corn and the creaminess of the dressing. Its crumbly texture makes it easy to sprinkle over the salad, enhancing both flavor and presentation. If you can’t find cotija cheese in your local grocery store, don’t worry! Feta cheese serves as a great substitute, providing a similar tangy flavor that works beautifully in this recipe.

Zesty Mexican Street Corn Pasta Salad

Experience the vibrant flavors of summer with Zesty Mexican Street Corn Pasta Salad! This delightful dish brings together the heartiness of pasta and the fresh, zesty taste of elote, featuring sweet charred corn, creamy avocado, and crunchy veggies. Perfect for barbecues and potlucks, it’s easy to prepare and visually stunning. Lift your gatherings with this colorful salad that's bursting with flavor, and enjoy the spirit of Mexico at your table!
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Ingredients
  

8 oz (about 2 cups) of rotini or fusilli pasta

2 cups fresh or frozen corn kernels

1 medium red bell pepper, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup fresh cilantro, chopped

1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)

1/4 cup mayonnaise

2 tablespoons sour cream

2 tablespoons lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

Optional: lime wedges for serving

Instructions
 

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

    Prepare the Corn: In a large skillet over medium-high heat, add the corn kernels. Sauté for about 5-7 minutes until they are slightly charred and golden. Remove from heat and let cool.

      Mix the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and a pinch of salt and pepper. Adjust seasoning according to your preference.

        Assemble the Salad: In a large mixing bowl, combine the cooled pasta, charred corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro. Pour the dressing over the salad and toss gently until everything is well coated.

          Add Cheese: Fold in the crumbled cotija cheese, reserving a bit for garnish. Taste and adjust seasoning by adding more salt, pepper, or lime juice if desired.

            Chill and Serve: Cover the pasta salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Just before serving, garnish with the reserved cotija cheese and lime wedges.

              Prep Time, Total Time, Servings: 15 min | 1 hr | 6 servings