Savour the flavors of Mexican street corn in this quick and easy pasta salad! Perfect for lunch or as a taco night side dish, this recipe is packed with roasted corn and tomatoes topped with a zesty chipotle lime dressing.
Ingredients:
Pasta Salad:
- 2 cups elbow pasta
- 2 cups fresh or frozen corn kernels
- 1 punnet baby tomatoes
- 1 can mixed beans
- 1 tsp brown sugar
- 1 bunch coriander, finely chopped
- 1 bunch spring onion, sliced
- 1/4 cup feta cheese, crumbled
- Parmesan cheese powder
- extra virgin olive oil
- salt and pepper
- 1/2 cup sour cream
- 1/2 cup chipotle mayo
- 1/4 cup fresh lime juice
- salt and pepper to taste
Instructions:
- Roast corn and tomato: preheat oven to 200 C. Place corn kernels in a bowl and toss with a drizzle of olive oil, salt and pepper then spread out on a baking tray. Halve the baby tomatoes, place in a bowl and toss with a drizzle of olive oil, brown sugar, salt and pepper. Add the tomatoes to the baking tray with the corn and place in the oven for 20 minutes or until the veggies start to turn golden.
- Dice: finely chop the coriander leaves and spring onion, set aside.
- Drain: rinse the canned beans, drain liquid and set aside the beans.
- Cook pasta: cook pasta in boiling salted water until al dente. Drain and rinse with cold water.
- Make dressing: mix sour cream, mayo, lime juice, salt and pepper in a bowl
- Assemble salad: in a large bowl, combine pasta, corn, tomato, beans, coriander, spring onions, and feta. Add dressing and toss. Garnish with tortillas and parmesan cheese.
Pro Tips:
- Use frozen corn if fresh isn't available, but avoid canned corn because it’s too wet and won’t roast.
- Start with 3/4 of the dressing and add more if needed before serving.