Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky flavors of chili powder with fresh corn, bell peppers, and cilantro, all tossed together with a tangy lime dressing and tender pasta. Perfect as a refreshing side dish or a light main course, this salad brings the beloved taste of Mexican street corn into a deliciously easy-to-make pasta salad.
Ingredients
Scale
Pasta
- 8 oz short pasta (like rotini or penne)
Vegetables and Herbs
- 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: Cook the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
- Prepare the corn: Cut fresh corn kernels off the cob or use thawed frozen corn to ensure it’s ready for the salad.
- Chop vegetables: While the pasta cools, dice the bell peppers and finely chop the red onion to add fresh crunch and flavor.
- Combine salad ingredients: In a large bowl, mix together the cooked pasta, corn, diced bell peppers, chopped red onion, and fresh cilantro for a balanced and colorful mix.
- Make the dressing: In a small bowl, whisk together freshly squeezed lime juice, extra virgin olive oil, chili powder, salt, and pepper to create a zesty and smoky dressing.
- Toss salad: Pour the dressing over the pasta and vegetable mixture and toss gently until everything is evenly coated with the flavorful dressing.
Notes
- For best flavor, use fresh corn during its peak season; frozen corn works well outside of that time.
- You can substitute lime juice with lemon juice, but lime is preferred for authentic flavor.
- Add diced jalapeño if you want extra heat.
- This salad can be served chilled or at room temperature.
- To make it vegan, ensure pasta contains no egg products.
- The salad is best consumed within 1-2 days for optimal freshness.
