Pasta Salad Recipe | Mexican Street Corn Pasta | Easy
Mexican Street Corn Pasta
If you enjoy street corn as much as I do, then you’ll love this quick dish that you can easily toss together! I used fun Easter shaped macaroni pasta that I happened to come across the other day, but any pasta noodle will work. For convenience, I skipped the corn on the cob kernels and went straight to canned corn.
Each bite contains a crunch that is creamy + tangy - all with a low level of spice. I love the variety of Mexican street corn there is today! Some vendors prepare their corn differently, others use various chili sauces, many prefer sour cream and some add different types of cheese. There are no exact measurements to this perfect pasta spring bowl - just your preference.
???? So the next time you need a side dish - make this simple and delicious pasta salad. This classic Mexican dish with a pasta twist is flavorful, colorful and will have all your friends + family asking for more!
???? Fun fact: Fresh is almost always best, but unlike many canned vegetables, corn actually retains comparable nutrients to fresh corn.
✨Full Recipe ⬇️
Prep time: 10 minutes
Cook: 10 minutes
Yield: 10 servings
✨Ingredients (all preferred measurements)
•pasta (I used macaroni 17.6 oz - Easter stvle)
•olive oil
•corn, canned + drained (sweet or fire-roasted)
•mayonnaise
•cheese, crumbled (cotija or feta) + parmesan
•pico de gallo seasoning
•cilantro
•lime juice, freshly squeezed
•salt, to taste
*sour cream - optional
*jalapenos-optional
Garnish with more cilantro
✨Directions
Bring a pot of water to a boil and cook the pasta according to its package - usuallv around 10 minutes or so. Cook until al
dente. Once cooked - drain to stop the cooking and rinse under cold water. Set to the side.
Now add oil to a medium size pan on medium-high heat and toss in the corn to roast for about 8 minutes or so. Set to the side.
Next, use a large bowl to combine everything together. Add the pasta, corn, mayonnaise, cheese, pico de gallo
seasoning, cilantro and lime juice. Toss salad or use two large serving forks and mix well. If needed - add salt, to taste.
Cover and refrigerate for at least an hour, or until ready to be served. You can also enjoy as is. If refrigerated and when ready, add a little mayonnaise to the salad to loosen everything up. Mix well and serve. Enjoy!
✨Helpful tips
•I used Easter pasta for fun, but any pasta noodle will work. These noodles have natural food coloring to them. For more
fun or if you don't have colored pasta, feel free to add tomatoes, sweet bell peppers or any other ingredient you feel could spice up the salad.
•Frozen or canned corn work well with this recipe, just make sure the water is drained.
•Steam, toast or use the traditional charred corn on the cob - it all works great!
✨ If you enjoy this dish, connect with me on my other socials: @resesrecipes for more easy, fun and “Island-Mex” recipes.
Many blessings friends,
Rese ????
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MEXICAN PASTA | One Pot Mexican Pasta | Easy Pasta Recipe | Flavourful Food By Priya
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MEXICAN PASTA | One Pot Mexican Pasta | Easy Pasta Recipe | Flavourful Food By Priya
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ONE POT MEXICAN PASTA
Ingredients :
Oil – 4 tbsp
Garlic – 1/4th cup
Onions – ½ cup chopped
Capsicum – 1 cup chopped
Tomatoes – 1 cup chopped
Corn – 1/4th cup frozen/boiled
Kidney beans – 1/4th cup boiled
Salt to taste
Red chili powder – 1/4th tsp
Black Pepper – 1/4th tsp
Mixed herbs – 1tbsp
Chilli flakes – 1 tsp
Tomato ketchup – 1 tsp
Tomato puree – 1/4th cup
Pasta – 11/2 cup
Water – 1 ½ cup
Milk – 1 cup
Cheese – ½ cup
Cream – 1 tbsp
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How to make Taco Spaghetti Recipe. Yes, I admit this does sound weird but trust me your taste buds would say something very different. As you all know I love a good one-pot meals because of the simplicity and most of all I haven't tried one that wasn't delicious. And this Taco Spaghetti recipe continues the streak. If you are a fan of Tacos this recipe is a great alternative to a really close spin-off. Let me know what you think. Enjoy!
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1 pound Ground Beef
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Detailed Recipe
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