Description
A vibrant pasta salad that combines the flavors of Mexican street corn with a tangy lime dressing, perfect for potlucks and warm-weather gatherings.
Ingredients
- 8 oz pasta (penne, rotini, or shells)
- 1 cup fresh corn kernels (or canned/frozen, thawed)
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: cotija cheese, diced avocado
Instructions
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until just al dente. Drain and spread on a sheet pan to cool.
- If using fresh corn, char it on a hot skillet or grill for 3–5 minutes. If using canned corn, drain and pat dry; for frozen, sauté until heated through.
- In a large bowl, combine the cooled pasta, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro. Toss to combine.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified. Adjust seasoning to taste.
- Pour the dressing over the pasta and vegetables. Toss gently to coat.
- Fold in cotija or diced avocado just before serving.
- Serve chilled or at room temperature.
Notes
Add feta for a tangy twist. Use gluten-free pasta or quinoa for dietary restrictions. For added heat, incorporate chopped jalapeño or smoked paprika.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mix
- Cuisine: Mexican