Description
A vibrant salad that combines the essence of Mexican street corn with pasta, delivering a refreshing kick and perfect for summer gatherings.
Ingredients
Scale
- 8 ounces pasta (any shape, preferably rotini)
- 1 cup sweet corn (fresh or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup creamy dressing (ranch or sour cream)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 7-10 minutes). Drain and let cool.
- Combine the ingredients: Transfer cooled pasta to a large mixing bowl. Add sweet corn, halved cherry tomatoes, chopped red onion, and chopped cilantro. Mix gently.
- Prepare the dressing: In a separate bowl, whisk together the creamy dressing and lime juice until smooth.
- Mix it all together: Pour the dressing over the pasta mixture and toss until everything is well-coated.
- Season to taste: Add salt and pepper, mixing again to incorporate.
- Chill: Cover or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad gets better after a day in the fridge and is perfect for meal prep or gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg