Revamp Your Summer Salad: 7 Irresistible Secrets to the Creamiest Avocado Mexican Street Corn Pasta
Picture this: a warm summer evening, friends gathered around, and the star of the show – a bowl of pasta salad that’s anything but ordinary. Our Creamy Avocado Mexican Street Corn Pasta Salad isn’t just a side dish; it’s a conversation starter, a flavor explosion, and quite possibly the reason you’ll be crowned potluck royalty.
Here’s the text separated with headers:
Perfect Pasta
Choosing the right pasta is crucial. We recommend using medium shells or rotini – their nooks and crannies are perfect for catching all that creamy goodness. Cook it al dente for the best texture, and remember to rinse it with cold water after cooking to stop the cooking process and cool it down quickly.
Grilled Corn: Essential for Authentic Avocado Mexican Pasta
Fresh corn on the cob, grilled to perfection, is the soul of this dish. The slight char adds a smoky dimension that elevates the entire salad. No grill? No problem! You can achieve a similar effect by broiling the corn in your oven.
Creamy Avocado: The Star of Avocado Mexican Pasta
Here’s where our twist comes in. Ripe, creamy avocados are mashed and mixed into the dressing, creating a luscious, velvety coating for the pasta. Not only does this add incredible texture.
Zesty Dressing for Your Avocado Mexican Pasta
Our dressing is a tangy blend of lime juice, Greek yogurt (for extra protein and creaminess), a touch of mayo, and a kick of chili powder.
Cheese Choices for Avocado Mexican Pasta
Traditionally, Mexican street corn is topped with cotija cheese. We stay true to this in our Avocado Mexican Pasta, sprinkling crumbled cotija throughout the salad for bursts of salty goodness. Can’t find cotija? Feta makes an excellent substitute.
Fresh Herbs in Your Avocado Mexican Pasta
Fresh cilantro isn’t just a garnish here – it’s an essential component that adds brightness and authenticity to your Pasta. If you’re in the cilantro-tastes-like-soap camp, try substituting with fresh parsley.
Spicing Up Your Avocado Mexican Pasta
A dusting of chili powder and a squeeze of lime juice just before serving adds that final punch of flavor that’ll have everyone coming back for seconds (and thirds!) of your Avocado Mexican Pasta.
Key Points to Remember:
- Use ripe but firm avocados for the best texture.
- Don’t overcook the pasta – al dente is key for the perfect bite.
- Grilling the corn adds depth of flavor, but broiling is a great alternative.
- Balance is crucial – the creamy avocado, tangy lime, and salty cheese should all shine.
- Fresh ingredients make a world of difference, especially when it comes to herbs and lime juice.
Did you know? Avocados are actually a fruit, not a vegetable, and they contain more potassium than bananas! By incorporating avocados into this pasta salad, you’re not just adding creaminess – you’re boosting its nutritional value significantly.
Mexican Street Corn Pasta Salad
Ingredients
- 8 oz. pasta of your choice (e.g., bow tie, penne, or rotini)
- 1 cup frozen corn kernels, thawed
- 1 cup cherry tomatoes, halved
- 1 cup diced red bell pepper
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- 1/4 cup chopped fresh scallions (optional)
- 2 tbsp. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika (optional)
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 tsp. Mexican Street Corn seasoning (or a combination of chili powder, garlic powder, and cayenne pepper)
- 1/4 cup chopped fresh epazote or oregano (optional)
Mexican Street Corn Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika (optional)
- Salt and pepper, to taste
- 1-2 tsp. hot sauce (e.g., sriracha or hot sauce of your choice)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Prepare the vegetables: In a large bowl, combine the corn kernels, cherry tomatoes, red bell pepper, cucumber, and red onion.
- Add the cooked pasta: Add the cooled pasta to the bowl with the vegetables and toss to combine.
- Make the Mexican Street Corn Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, smoked paprika (if using), salt, and pepper. Taste and adjust the seasoning as needed. If desired, add hot sauce to taste.
- Combine the dressing and pasta mixture: Pour the Mexican Street Corn Dressing over the pasta and vegetable mixture. Toss to coat everything evenly.
- Add the toppings: Sprinkle the chopped cilantro, queso fresco or feta cheese (if using), and scallions (if using) over the top of the pasta salad.
- Season with Mexican Street Corn seasoning: Sprinkle the Mexican Street Corn seasoning over the top of the pasta salad and toss to combine.
- Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Use leftover grilled corn or roasted corn for added smokiness.
- Add diced cooked chicken, steak, or carnitas to make the salad more substantial.
- Substitute diced avocado for some of the mayonnaise in the dressing for a creamier texture.
- Omit the sour cream and add more mayonnaise for a tangier dressing.
- Use different types of cheese, such as cotija or Oaxaca cheese, for a unique flavor.
- Add some diced jalapeños or serrano peppers to the salad for an extra kick of heat.
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper (optional)