Mexican Street Corn Pasta Salad (Gluten Free)
If I had to choose, I don't know if I love Mexican street corn or pasta salad more. Truly they are some of the best dishes to bring to a summer BBQ, potluck or summer picnic. But today you're in luck because these two summer recipes come together in one delicious new gluten free pasta salad with spicy creamy dressing, charred corn and fresh crunchy lettuce.This mexican street corn pasta salad has 3 main ingredients, a delicious homemade dressing and can be made in less than 20 minutes!
Ingredients
- 8 oz gluten free pasta
- 2 cups corn
- 2 cups lettuce shredded
- 1/3 cup mayonnaise
- 3 tbsp green onion or chives (diced)
- 1/3 cup olive oil
- ½ lemon squeezed
- 1-2 tsp elote seasoning or equal parts chili powder, cumin, garlic
- Salt pepper to taste
Instructions
- Cook the pasta according to box directions (pro tip: cook the pasta for 1 minute shorter when using it for a pasta salad to avoid it being too soft) Once done, drain and set aside to cool.
- In a frying pan, add 1 tbsp olive oil, corn, salt and pepper. Cook the corn on medium high heat for 5-10 minutes until corn is charred along the edges. Remove from the stove and set aside.
- While the corn is cooking, in a small bowl, combine all the ingredients for the dressing. Whisk together and store in the refrigerator until ready.
- In a large bowl, combine the pasta, chives, corn and shredded lettuce.
- Fold in dressing carefully so as to not break apart the pasta.
- Let chill in the refrigerator for 2 hours before serving.
Nutrition
Calories: 382kcalCarbohydrates: 43gProtein: 4gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 5mgSodium: 83mgPotassium: 169mgFiber: 3gSugar: 3gVitamin A: 295IUVitamin C: 9mgCalcium: 11mgIron: 1mg
Tried this recipe?Let me know how it was!