Recipe: Mexican Street Corn Pasta Salad

Mexican street corn pasta salad! This salad adds some heft to the standard Mexican street corn. Don’t get me wrong, the original is so much fun to eat, and to present, yet this pasta salad is great for lunches and holds up really well. Okay, let’s get cooking!

Ingredients

• 1 bag of GF pasta (227g)
• 2 cobs of corn or 1 can
• 4 large jalapeño
• 1/2 cup of cilantro and green onions
• 10 oz of crumbled feta cheese
• 3 garlic cloves
• 2 tablespoons of lime juice
• 1/2 cup of mayo
• dash of chili powder
• 1 teaspoon of paprika
• dashes of salt to taste

First, put a pot of lightly salted water on and cook the pasta on the lower side of the package recommendations. It’ll hold up better in the salad if it’s cooked the 9 minutes if the package says 9-11.

Then, boil the corn for about 6 minutes. Then, char on the BBQ until about 1/4 of the corn is blackened. If you’re using a can, you can torch it or toss it under the broiler for about 3-7 minutes until it has some colour.

For the dressing, chop and deseed the jalapeños, and dice the green onions, garlic and cilantro. Mix in a bowl with the lime juice and spices. Double the dressing (mayo, lime juice and spices) if you’re looking for a creamier salad.

In a large bowl, add the pasta and feta cheese and mix well. Done!

It’ll keep in the fridge for about 5-6 days – pack it up in an airtight container and you’ll be all set. It’s delicious cold (I wouldn’t necessarily eat it hot, yet when it’s freshly made it’s warm/room temp) and makes a great lunch.

Well, there you have it – Mexican street corn pasta salad. So tasty, so good and so worth the added effort of roasting corn. Eat well, cook up and stay warm. See you again soon.