![]() Pour in the dressing and toss to combine. ![]() Add the boiled pasta, corn, cojita cheese, bell pepper, red onion, and green onion to a large bowl. Set aside until you are ready to toss the salad together.ĥ. Whip up the pasta salad dressing by adding all of the ingredients in a small bowl and whisk to combine. ![]() Prepare the bell pepper, red onion, and green onion by dicing and slicing them on a cutting board.Ĥ. Remove from the grill and allow the corn to cool before cutting the corn off of the cobb.ģ. Cook until corn is tender and has a nice char. Grill the corn for 15 minutes rotating every 5 minutes or so. While the pasta is cooking rub the outside of the husked corn with oil and preheat the grill to 400 degrees. Drain, rinse with cold water and set aside.Ģ. Begin by boiling the pasta according to package instructions until al dente. How to make Mexican Street Corn Pasta Saladġ. Lime: Finally, lime brings everything together! It’s citrusy and tart, and the perfect acidic balance to the other ingredients.If your not a fan of too much spice add this to taste. Mexican Street Corn has smokiness in it thanks to the grilled corn, so I add in a little of this seasoning to emphasize the smokiness and bring in some heat at the same time! If you can’t find chipotle chili powder, regular chili powder with a dash of smoked paprika is a great substitute. Chipotle Chili Powder: My secret weapon, chipotle chili powder is both spicy and smoky.It tastes amazing! You can adjust any of the seasonings to your own preferences if desired. Seasoning: The Street Corn Pasta Salad dressing is seasoned with garlic powder, onion powder, cumin, salt, and pepper.Sour cream & m ayonnaise: This salad dressing is creamy and tangy thanks to the base ingredients: mayonnaise and sour cream! Feel free to swap Greek yogurt for the sour cream to lighten this dish.Neutral-tasting oils like olive oil or avocado oil are great healthy options. Oil: Oil is brushed onto the corn before grilling.The corn is fresh corn on the cob, however, if it’s out of season you can use thawed frozen corn instead. Vegetables: I loaded this salad up with a rainbow of vegetables! We have red bell pepper (any color will work!), red onion, green onion, and corn.If you can’t find it some good substitutions are parmesan, romano, feta, or queso fresco. Cheese: Cojita cheese is a Mexican cheese that you can find in most US supermarkets.Pasta: My go-to for most pasta salads is elbow macaroni because it holds the salad dressing really well, however, my other favorite kinds of pasta to use are bow tie noodles, rotini, or cavatappi.What’s in Mexican Street Corn Pasta Salad? It’s hearty, slightly easier to eat than corn on the cob, and perfect for cookouts and potlucks. This Mexican Street Corn Pasta Salad is so extremely flavorful! Packed with veggies and then smothered in a Street Corn-style salad dressing, it tastes like the real deal but with added pasta. I love to grill it, adding it to any dish that I can when it’s easily available at the market! Grilling the corn on the cob makes it a little smoky, and it adds delightful bursts of sweetness to every bite. Corn is one of my all-time favorite seasonal summer foods.
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