Description
A vibrant and flavorful pasta salad inspired by the essence of Mexican street corn, perfect for summer gatherings.
Ingredients
- 8 oz pasta (cavatappi or rotini)
- 2 ears fresh corn on the cob (or 2 cups frozen corn)
- 1 cup diced bell peppers (red, yellow, or green)
- 1/2 cup diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 cup cotija cheese, crumbled (or feta)
- Juice of 2 limes
- 3 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Begin by boiling salted water in a large pot. Cook the pasta according to package instructions, until al dente.
- While the pasta is cooking, heat a skillet over medium heat and char the corn for about 5 minutes, stirring occasionally.
- In a large mixing bowl, combine the cooked pasta, charred corn, diced bell peppers, red onion, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper, then pour over the pasta mixture.
- Gently toss everything together to ensure it’s well-coated, then fold in the cotija cheese.
- Let the salad cool slightly before serving or refrigerating if prepping ahead.
Notes
This salad is adaptable; consider adding jalapeños for heat or black beans for protein. It’s best enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mexican