It never fails. Whenever it starts to get warmer out, I start to think of pasta salad. I guess that's because it's the perfect sort of weather for picnics and backyard BBQs. Today is no different. The weather here in Austin Texas has been absolutely beautiful for the past couple of weeks. It's nice and cool in the mornings and evenings and the middle of the day is pleasantly warm.
When I got some fresh local corn, mayonnaise, queso fresco, and cilantro this past week, I knew exactly what I wanted to do with it; Mexican Street Corn. Not just that though, I wanted to turn it into a pasta salad that could be hearty enough for a meal and light enough still to also be used as a side dish.
Yum! This pasta salad is definitely full of that Mexican Corn flavor that we all know and love. Traditionally Mexican Corn is made with mixing a mayonnaise or butter with spices which you rub over the corn while it's still on the cob. You then coat it with queso fresco and lime juice and cook it to perfection. So I've basically taken all those components and put them together in a fabulous dish.
I made this pasta salad into a full on meal by adding in a some sliced grilled chicken and a few slices of avocado as well. And I've got to say, my mom was absolutely raving about this pasta salad. I know initially when I told her I was making a Mexican Corn Pasta Salad, she gave her usual rolling of the eyes. But, she hung in there and as per the norm she was surprised and delighted.
This was honestly, hands down, one of my most favorite pasta dishes that I've made or had in a pretty good long time. And that's saying a lot since I'm a pasta loving girl.
Mexican Street Corn Pasta Salad
Servings: 6 • Size: About 1 1/2 Cup • Calories: 340.3 • Fat: 182.93 g • Saturated Fat: 0.8 • Carb: 65.6 g • Fiber: 4 g • Protein: 12.8 g • Sugar: 4.6 g • Sodium: 47.2 mg
1 (8 Oz.) Pkg. truRoots Pasta
3 Ears of Corn, Cooked & Removed from Cob
1/4 C. Fresh Cilantro
1/4 C. Queso Fresco
1/4 C. Light Mayonnaise
1/4 C. Plain Fat Free Greek Yogurt
3 Tbsp. Fresh Lime Juice
1/4 Tsp. Lime Zest
3/4 Tsp. Salt-Free Southwest/Taco/Mexican Blend Seasoning
Salt & Pepper to Taste
Cook the pasta according to package directions.
While the pasta is cooking, whisk together the dressing; 1/4 C. Mayonnaise, 1/4 C. Plain Fat Free Greek Yogurt, 3 Tbsp. Fresh Lime Juice, 1/4 Tsp. Lime Zest, 3/4 Tsp. Salt-Free Southwest/Taco/Mexican Blend Seasoning and season with Salt & Pepper to Taste.
Once the pasta has cooked, drain and allow to cool slightly.
Add the dressing mixture, corn, 1/4 C. Fresh Cilantro, and 1/4 C. Queso Fresco into the pasta.
Place in the fridge to cool or enjoy right away!
I served mine with a few slices of grilled chicken and some avocado to round it out as a full meal in one.
This is a sponsored conversation written by me on behalf of truRoots. The opinions and text are all mine.