Description
A refreshing pasta salad bursting with the sweet and smoky flavors of street corn, perfect for summer gatherings.
Ingredients
Scale
- 300 g (3 cups) uncooked pasta
- 2 cups fresh corn kernels
- 1 red bell pepper, diced
- 1 small red onion, chopped
- 1 cup cherry tomatoes, halved
- ½ cup cilantro, chopped
- 1 lime, juiced
- ½ tsp cumin
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
- Heat a skillet over medium-high heat. Add the corn kernels and cook for about 5–7 minutes, stirring occasionally, until charred and tender.
- Dice the red bell pepper and onion. Halve the cherry tomatoes. Place all chopped vegetables in a large mixing bowl, along with the cilantro.
- Whisk together lime juice, cumin, and salt and pepper in a small bowl to create the dressing.
- Add the pasta to the bowl with the vegetables. Pour the dressing over the salad and toss gently until evenly coated.
Notes
Best when chilled for about 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg