Mexican Street Corn Pasta Salad is a delicious and flavorful dish that is sure to please any crowd. This flavorful salad is a combination of pasta, corn, black beans, bell peppers, jalapeño, and cotija cheese. It is served with a creamy and tangy dressing that adds a perfect balance of flavors to the dish.
This Mexican Street Corn Pasta Salad is the perfect make-ahead dish for summer gatherings. It can be made the night before and refrigerated until ready to serve. It is also a great option for meal prep and can be stored in the refrigerator for up to four days.
This Mexican Street Corn Pasta Salad is packed with flavor and nutrition. It is a great source of protein, fiber, and vitamin A. It is also low in fat and calories, making it a healthy and delicious choice. It is a great addition to any meal or can be enjoyed as a light lunch or dinner.
Ingredients
This Mexican Street Corn Pasta Salad is made with the following ingredients:
- 1 pound of pasta (rotini, penne, etc.)
- 1 can of black beans, rinsed and drained
- 1 cup of frozen corn, thawed
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- 1/4 cup of cotija cheese, crumbled
- 1/4 cup of cilantro, chopped
- 1/4 cup of olive oil
- 2 tablespoons of lime juice
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
Instructions
To make this delicious Mexican Street Corn Pasta Salad, follow the instructions below:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
- Drain the pasta and rinse with cold water. Transfer to a large bowl.
- Add the black beans, corn, bell pepper, jalapeño, cotija cheese, and cilantro to the bowl with the pasta.
- In a small bowl, whisk together the olive oil, lime juice, garlic powder, cumin, chili powder, salt, and pepper.
- Pour the dressing over the pasta and vegetables and toss to combine.
- Refrigerate for at least 30 minutes or until ready to serve.
Frequently Asked Questions
How can I customize this Mexican Street Corn Pasta Salad?
This Mexican Street Corn Pasta Salad is highly customizable and can be tailored to your personal taste. You can add other vegetables such as zucchini, tomatoes, or onion. You can also add different cheeses such as feta or queso fresco. If you want to make it spicier, you can add more jalapeño or add a bit of hot sauce.
Can this Mexican Street Corn Pasta Salad be made ahead of time?
Yes, this Mexican Street Corn Pasta Salad can be made ahead of time. Simply prepare the salad as directed and store it in an airtight container in the refrigerator for up to four days. When ready to serve, let the salad sit at room temperature for 15 minutes before serving.
Can I make this Mexican Street Corn Pasta Salad vegan?
Yes, this Mexican Street Corn Pasta Salad can easily be made vegan. Simply omit the cotija cheese and use a vegan cheese alternative instead. You can also use a vegan mayonnaise instead of the olive oil and lime juice in the dressing.
What is the best type of pasta to use?
The best type of pasta to use for this Mexican Street Corn Pasta Salad is rotini, penne, or other similar shapes. These types of pasta have ridges and grooves that will help to hold the dressing and other ingredients.
Is this Mexican Street Corn Pasta Salad gluten-free?
Yes, this Mexican Street Corn Pasta Salad can easily be made gluten-free by using gluten-free pasta. Look for gluten-free pasta in the gluten-free section of your local grocery store.
