Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky, zesty flavors of classic Mexican street corn with tender pasta, creating a refreshing and flavorful side dish or light meal perfect for summer gatherings or everyday lunches.
Ingredients
Scale
Pasta Salad
- 8 oz short pasta (like rotini or penne)
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 cup diced bell peppers (red or yellow)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
Dressing
- 1/4 cup freshly squeezed lime juice
- 3 tbsp extra virgin olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare the corn: If using fresh corn, cut the kernels off the cob. If using frozen corn, ensure it is fully thawed.
- Chop vegetables: While the pasta cools, dice the bell peppers and finely chop the red onion.
- Combine salad ingredients: In a large mixing bowl, add the cooked and cooled pasta, corn kernels, diced bell peppers, chopped red onion, and chopped fresh cilantro.
- Make the dressing: In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, chili powder, salt, and pepper until well combined.
- Toss the salad: Pour the dressing over the pasta and vegetable mixture. Gently toss everything together until the salad is evenly coated with the dressing.
Notes
- For best flavor, use fresh corn when in season.
- Adjust chili powder to your preferred spice level.
- This salad can be refrigerated for up to 2 days; toss before serving.
- Feel free to add a sprinkle of cotija cheese or sliced jalapeños for extra authenticity and heat.
- Use gluten-free pasta to make this dish gluten-free.
