Mexican Street Corn Pasta Salad
A colorful pasta salad combining creamy, zesty, and crunchy textures with the vibrant flavors of Mexican street food.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 cups pasta (any shape)
- 2 ears sweet corn, grilled or roasted
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice and zest of 1 lime
- 1/2 cup creamy dressing (yogurt or sour cream)
- Salt and pepper to taste
- Chili powder for garnish
Instructions
- Cook the pasta in salted water until al dente, then drain and cool.
- Grill or roast the corn until charred, then let cool.
- Combine the cooled pasta, corn, bell pepper, onion, and cilantro in a large bowl.
- Pour the dressing over the mixture and toss well to combine.
- Season with salt and pepper, and garnish with chili powder and extra cilantro.
Notes
For a dairy-free version, use a dairy-free yogurt for the dressing. You can also substitute black beans for corn for added protein.
Find it online: https://www.pedrorecipes.com/mexican-street-corn-pasta-salad-2/