Street Corn Pasta Salad
A vibrant fusion of Mexican street corn and pasta, perfect for potlucks and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pasta
- 1 cup roasted corn
- 1/2 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 jalapeño, diced
- 1/4 cup chili-lime dressing
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook the Pasta: Boil a large pot of salted water. Cook the pasta according to package directions until al dente, then drain and rinse under cold water.
- Roast the Corn: Cut fresh corn off the cob and sauté in a skillet over medium-high heat until slightly charred (about 5-7 minutes).
- Prep the Add-ins: Dice the jalapeño and crumble the cotija cheese.
- Mix the Dressing: Whisk together or pour your chili-lime dressing into a bowl.
- Combine Everything: In a large bowl, mix pasta, roasted corn, jalapeño, and cotija. Add the chili-lime dressing and gently toss.
- Taste and Adjust: Taste the salad and season with salt, pepper, or more lime juice as needed.
- Chill: Store in the fridge for at least 30 minutes to meld flavors.
- Serve: Give a gentle stir before serving and garnish with cilantro if desired.
Notes
This pasta salad can be made ahead of time and is great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: pasta salad, street corn, summer salad, potluck recipes, vegetarian recipes
Find it online: https://ivoryapron.com/street-corn-pasta-salad/