Corn Salsa Pasta Salad
I absolutely LOVE corn salsa, and every time I have it I wish it was acceptable to just skip the chips and eat it with a spoon! 😂 So this dish was intended to have all the delicious flavors of corn salsa, but as a pasta salad!
This pasta salad is a perfect side dish for your next summer BBQ! One batch makes around 9-10 cups (so about 10 small side servings) perfect for a gathering. Or, store it in the fridge for a week’s worth of quick lunches! When preparing keep the extra ingredients on hand so you can add more of anything to your liking at the end. Make it your own with your favorite spices or ingredients!
Makes: 9-10 cups** (about 10 small side servings)
Ingredients
* 12 oz orecchiette pasta (or similar)
* 4 ears of corn (makes about 4 cups of kernels)
* 1 ½ cups red onion, finely chopped (about 1 medium red onion)
* ½ cup jalapeño pepper, seeded and minced (about 1-2 jalapeños)
* ½ cup cilantro leaves, roughly chopped
* ½ cup fresh lime juice (juice from 2-3 medium limes)
* 3 tbsp olive oil
* 1 tsp chili powder (I use medium heat)
* 1 ½ tsp garlic powder
* Salt
Instructions
1. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Drain and run under cold water until cooled, set aside.
2. Peel back the corn husk and silk, then use a knife to slice off the corn kernels. You should get about 3-4 cups depending on the size of the cobbs and how much you snack on. Subbing frozen or canned corn is not recommended.
3. In a large mixing bowl combine all of the ingredients and 1 tsp of salt, mix until fully combined. Taste and add extra of any ingredient to your liking. Store in an airtight container in the fridge until ready to serve.
Hope you enjoy it
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