Description
A vibrant pasta salad that captures the essence of Mexican street corn, combining grilled corn, zesty lime, and creamy dressing for unforgettable flavor.
Ingredients
- 12 ounces pasta (rotini, penne, or shells)
- 2 cups corn kernels (fresh, canned, or frozen)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta cheese)
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & black pepper to taste
- 1 cup grilled chicken or shrimp (for added protein)
- 1 cup black beans (for a fiber boost)
- ½ teaspoon cayenne pepper (for extra heat)
Instructions
- Grill or roast the corn on an open flame until slightly charred, then cut off the kernels.
- Cook the pasta according to the package instructions. Drain and rinse well.
- In a large bowl, combine grilled corn, cooked pasta, diced red bell pepper, finely chopped red onion, and cilantro.
- In another bowl, mix mayonnaise, sour cream or Greek yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk until smooth.
- Pour the dressing over the pasta mixture, stirring until evenly coated.
- Add cotija cheese, grilled chicken or shrimp, black beans, and cayenne pepper to the salad. Mix to combine.
- Adjust seasoning, adding more salt and pepper as needed.
- Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
Notes
Pre-chill bowls and utensils for freshness. Experiment with proteins like chickpeas or kidney beans for variety.