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Mexican Pasta Salad

July 27, 2012

  • 2

Mexican Pasta Salad

I have always loved corn on the cob. When I was a kid we had a large garden and corn was one of the best parts. I still love it and find it irresistable when I see it roasted at boardwalks and fairs. Something so simple and it tastes so great. For this recipe I cut the corn off the cob and roast it in a skillet. Frozen corn will work well too,prefer white corn if it’s frozen. The kernels are a bit softer.

Mexican Pasta Salad
 
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Ingredients
  • one pound cooked spiral pasta
  • 2 ears corn on cob or 2 cups frozen corn
  • 2 jalapenos seeded and diced
  • 2 scallions chopped
  • 2 limes juiced
  • olive oil (to coat pasta)
  • Bunch of Cilantro, chopped
  • 1 can black beans, rinsed
  • salt and pepper to taste
  • Cotija Cheese
Instructions
  1. Put pasta in a cold water bath, then drain in a strainer.
  2. Drizzle olive oil over pasta so it doesn't stick together.
  3. Roast the corn, jalapenos and scallion in a pan on medium heat with a tablespoon oil. Stir and cook until corn is golden.
  4. Add to large bowl: pasta, corn, jalapenos, scallions, drained beans, cilantro and juice of limes. Add salt and pepper to taste. Before serving add Mexican Cotija Cheese.
2.2.8

  • 2

8 Comments Filed Under: Main Dishes, Pasta, Savory, Side Dishes Tagged With: black beans, corn, jalapenos, Mexican, pasta, pasta salad

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Comments

  1. [email protected] Life of a Modern Housewife says

    July 28, 2012 at 1:34 pm

    This looks so good! Perfect side!!

    Reply
  2. Cookin' Canuck says

    July 30, 2012 at 11:26 am

    This looks fantastic! I love the idea of the roasted corn and jalapenos mixed into a pasta salad.

    Reply
  3. Nutmeg Nanny says

    July 30, 2012 at 4:22 pm

    This pasta salad looks great! I love all those Southwestern flavors thrown into this pasta salad….yum!

    Reply
  4. Jeanette says

    August 6, 2012 at 1:50 pm

    Diane – this sounds like the perfect hot weather pasta salad! i’ve never tried Cotija cheese before, but I’ve seen it in Mexican corn recipes. Will have to see if I can find some in one of our local supermarkets.

    Reply
    • Diane says

      August 6, 2012 at 9:40 pm

      Jeanette, I LOVE Cotija cheese it’s like the Mexican version of feta, it crumbles. But it’s not tangy or salty 🙂

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