Description
A vibrant and comforting dish that combines the best elements of traditional Mexican street corn with hearty pasta, perfect for summer gatherings.
Ingredients
- 8 oz pasta (elbow, rotini, or your choice)
- 2 cups roasted corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Begin by cooking the pasta as per the package instructions. Once done, drain and cool the pasta completely.
- In a large mixing bowl, combine the cooled pasta, roasted corn, cherry tomatoes, cotija cheese, chopped cilantro, and sliced green onions.
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta salad mixture and gently toss everything together until well coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving. Enjoy the refreshing flavors!
Notes
This salad can be served alongside grilled meats, tacos, or roasted vegetables. For added crunch, consider adding diced bell peppers or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican