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!
Servings: 6 people
Ingredients
- 1 bag (227g) of gluten free pasta
- 2 cobs of corn (or one can of corn)
- 4 large jalapeños
- 1/2 cup of cilantro
- 1/2 cup of green onions
- 10 oz crumbled feta cheese
- 3 cloves of garlic
- 2 tablespoons of lime juice
- 1/2 cup of mayo
- dash of chili powder
- 1 teaspoon of paprika
- salt to taste
Instructions
- 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!