Mexican Street Corn Pasta Salad
Ingredients
- How to make Mexican Corn Salad
- Ingredients:
- 1 pound pasta
- 3-4 cobs of sweet corn with the kernels removed
- 1/2 stick unsalted butter
- 1 cup mayonnaise
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chili-lime seasoning
- 1/2 cup chopped cilantro
- 1/2 of a fresh lime
- 1 cup grated Parmigiano-Reggiano cheese
- Sprigs of fresh parsley and cilantro for garnish
- crumbled bacon optional
Instructions
- Prep the veggies ahead of time up to a day or cut them up fresh. Do what is convenient for you.
- Remove the corn from the cob and sauté with a 1/2 stick of unsalted butter over med-high heat using a skillet. Cook for about five minutes adding flaky sea salt and freshly cracked black peppercorns to taste, remove from heat and allow the corn to cool.
- Cook pasta following the instructions on the package adding a pinch of sea salt to the boiling water, cook until al dente then strain off excess, transfer the pasta to a large mixing bowl and drizzle with extra virgin olive oil and toss to coat pasta to prevent the pasta from sticking together.
- Add to the pasta the mayo, olive oil, chili lime seasoning, and fresh lime juice. Mix well.
- Fold in the chopped cilantro, corn kernels, and Parmigiano-Reggiano cheese and mix until all of the ingredients are combined.
- Place into a serving bowl to chill for thirty (30) minutes to chill.
Video
Notes
How to make a Loaded Mexican Corn Salad (if you want to jazz it up a bit)
Ingredients:
1 pound Ditali pasta no. 55 cooked and strained (elbow macaroni works well too)
pinch of sea salt
1 1/2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 can black beans drained and rinsed
3-4 sweet corn on the cob with the kernels removed
1 1/2 cups shredded Parmigiano Reggiano cheese
1 1/2 cups mayo
1/2 green bell pepper, chopped with the seeds and ribs removed
1/2 red bell pepper, chopped with the seeds and ribs removes
2 jalapeños diced with the seeds and ribs removed
1/4 cup cucumbers, with the skin, partially removed
2 tablespoons chili lime seasoning
1 tablespoon fresh lime juice
pinch of sea salt
1 1/2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 can black beans drained and rinsed
3-4 sweet corn on the cob with the kernels removed
1 1/2 cups shredded Parmigiano Reggiano cheese
1 1/2 cups mayo
1/2 green bell pepper, chopped with the seeds and ribs removed
1/2 red bell pepper, chopped with the seeds and ribs removes
2 jalapeños diced with the seeds and ribs removed
1/4 cup cucumbers, with the skin, partially removed
2 tablespoons chili lime seasoning
1 tablespoon fresh lime juice