Description
A refreshing and flavorful Mexican Street Corn Pasta Salad that combines the taste of street corn with pasta for a delightful dish.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 tablespoon olive oil
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool. Transfer to a large mixing bowl and drizzle with olive oil to prevent sticking.
- In a skillet over medium heat, add the corn kernels and sauté for about 5 minutes until slightly charred. Remove from heat and let cool.
- Add the cooled corn, diced red bell pepper, red onion, cherry tomatoes, cilantro, and feta cheese to the bowl with the pasta.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. Pour the dressing over the pasta salad and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or black beans.
- Substitute the feta cheese with cotija cheese for a more authentic Mexican flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg