Mexican Street Corn Pasta Salad
Our delicious and super easy Mexican Street Corn Pasta Salad is great to serve at your summer party or any time of the year. It's a crowd-pleaser, with fresh veggies, corn and a new take on a regular pasta salad.
Servings: 9
Calories: 2502kcal
Ingredients
- 1 pound Ditali pasta no. 55 cooked and strained elbow macaroni works well, too
- pinch of sea salt
- freshly sea salt and black peppercorns to taste
- 3-4 sweet corn on the cob with the kernels removed
- 1/2 stick of unsalted butter
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 cups mayo
- 1 can black beans drained and rinsed
- 1/2 cup chopped cilantro
- 1 1/2 cups shredded Parmigiano Reggiano cheese
- 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
- Sprigs of fresh parsley and cilantro for garnish
- crumbled bacon optional
Instructions
- You can prep the veggies ahead of time (a day before is fine) or cut them up fresh. Do what is convenient for you.
- Remove the corn from the cob and sauté with 1/2 stick of unsalted butter in a skillet over medium-high heat. 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 the pasta according to the package instructions, adding a pinch of sea salt to the boiling water. Cook until al dente, then strain off excess water. Transfer the pasta to a large mixing bowl, drizzle with extra virgin olive oil, and toss to coat it to prevent it from sticking together.
- Add 1 1/2 cups of mayonnaise, 1 1/2 tablespoons of olive oil, 2 tablespoons of chili lime seasoning, and 1 tablespoon of fresh lime juice to the pasta. Mix well.
- Fold in the 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 2 diced jalapeños, 1/4 cup of cucumbers, 1 can of black beans, 1/2 cup of chopped cilantro, corn kernels, and 1 1/2 cups of Parmigiano-Reggiano cheese until all the ingredients are thoroughly combined.
- Place into a serving bowl and place in the fridge to chill for thirty (30) minutes.
- Serve. You can add fresh parsley and cilantro for garnish.
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
Nutrition
Serving: 9g | Calories: 2502kcal | Carbohydrates: 9g | Protein: 5g | Fat: 273g | Saturated Fat: 42g | Polyunsaturated Fat: 153g | Monounsaturated Fat: 72g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2139mg | Potassium: 342mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2325IU | Vitamin C: 125mg | Calcium: 42mg | Iron: 1mg