Flavorful Mexican Street Corn Salad

Mexican Street Corn Pasta Salad

Today, I’m excited to share a refreshing and flavorful dish perfect for a casual summer gathering or a quick weeknight dinner. This Mexican Street Corn Pasta Salad combines the delicious flavors of grilled corn, creamy mayo, tangy lime, and a hint of spice. It’s a unique twist on a classic street food favorite that’s sure to please your taste buds.

Ingredients:

• penne pasta (250g)
• corn on the cob (2 ears)
• mayonnaise (100g)
• lime (1, juiced)
• cotija cheese (50g, crumbled)
• red onion (1/2, finely chopped)
• cilantro (handful, chopped)
• smoked paprika (1 tsp)
• salt and pepper to taste

Kitchen Tools:

• pot
• grill pan
• mixing bowl
• knife
• cutting board

Start by cooking the penne pasta according to the package instructions. While the pasta is cooking, grill the corn on the cob on a grill pan until charred. Once the corn is cooked, carefully cut the kernels off the cob and set them aside.

In a mixing bowl, combine the mayonnaise, lime juice, crumbled cotija cheese, red onion, cilantro, smoked paprika, salt, and pepper. Mix well until all the ingredients are combined.

Once the pasta is cooked and drained, add it to the mixing bowl with the creamy dressing. Add the grilled corn kernels and toss everything together until the pasta is well coated.

Serve the Mexican Street Corn Pasta Salad chilled, garnished with extra cotija cheese and cilantro. This dish is best enjoyed fresh but can be stored in the refrigerator for up to two days.

This dish serves 4 people with each serving weighing approximately 300g. Each serving contains around 350 calories.

One clever tip for this recipe is to add a pinch of cayenne pepper for an extra kick of heat. Feel free to customize this recipe by adding grilled chicken or avocado for a heartier meal.

I hope you enjoy making and sharing this Mexican Street Corn Pasta Salad with your loved ones. Let me know how it turns out for you!