Fresh Mexican Street Corn Pasta Salad
A vibrant and flavorful dish that combines the beloved elements of Mexican street corn with hearty pasta, creating a delightful fusion for your palate.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
Ingredients
Pasta
- 2 cups Pasta (fusilli or penne) Cook according to package instructions.
Fresh Corn
- 2 cups Fresh corn kernels Boiled or grilled.
Vegetables
- 1 cup Red bell pepper, diced For color and crunch.
- 0.5 cup Red onion, finely chopped For a zesty kick.
- 0.25 cup Fresh cilantro, chopped For freshness.
Dressing
- 2 tablespoons Lime juice For acidity.
- 0.5 cup Mayonnaise For creaminess.
- 1 teaspoon Chili powder For spice.
Seasoning
- to taste Salt and pepper To enhance flavors.
Cheese
- 0.5 cup Crumbled queso fresco or feta cheese For a salty finish.
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the corn by boiling or grilling until tender. Let cool and remove kernels.
- Chop the red bell pepper, red onion, and cilantro.
- In a large mixing bowl, combine the pasta, corn, bell pepper, onion, and cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, and chili powder. Season with salt and pepper.
- Pour the dressing over the salad and gently fold to combine.
- Sprinkle crumbled cheese on top and refrigerate for at least 30 minutes before serving.
- Serve chilled and enjoy!
Notes
This salad can be made ahead of time and is perfect for summer gatherings.