Mexican Street Corn Pasta SaladVeg
Experience a perfect blend of fresh pasta salad and authentic Mexican street corn flavors. This vibrant dish features tender pasta tossed with sautéed golden corn, crisp bell peppers, red onion, and fresh cilantro. It is coated in a creamy, citrusy dressing made with sour cream, mayonnaise, and zesty lime, then finished with savory cotija cheese. It's a refreshing, well-balanced meal that brings a delicious, elevated twist to your favorite summer sides.
Ingredients
8 oz cellentani or rotini pasta
Vegetables :
3 Corn
2 tbsp Olive oil
1 tsp Kosher salt
2 Bell Pepper (sliced)
1 Red Onion
1 cup Fresh Cilantro (roughly chopped)
Dressing :
1 cup Mayonnaise
Sour cream ( 1/2 Cup)
Lime juice (2 tbsp )
1 Lime Zest
Cotija cheese (1/2 Cup)
1 tsp Kosher salt
Bell pepper ( 2 )
Optional Garnish :
Arbol chilli ( as needed)
Instructions
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until tender. Once done, drain and rinse thoroughly under cold water to stop the cooking process and cool the pasta completely. Transfer to a large mixing bowl.
2
Remove the kernels from the corn cobs. Heat olive oil in a large pan over medium heat. Add the corn and sauté without stirring until the bottom develops a golden brown color. Stir and continue cooking for about 4 minutes until the corn is golden and cooked through. Season with 1/2 tsp of salt, then remove from heat and let it cool.
3
Dice the red and green bell peppers and the red onion. Finely chop the cilantro.
4
In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and 1 tsp of salt until well combined.
5
Add the diced peppers, red onion, cooled corn, and cilantro to the bowl with the pasta. Pour the dressing over the mixture and top with the cotija cheese.
6
Toss everything together until thoroughly coated. Taste and add more salt if needed. Optionally, garnish with a sprinkle of ground dry chili before serving.
