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Mexican Corn and Pasta Salad

04/27/2019 11:00AM ● By Lana Granfors

What's Cookin'

May 2019
By Lana Granfors
Photos by Kara Stewart



Cinco de Mayo is a great reason to try this month’s recipe, but it will be great anytime. It is a nice addition to your next party or potluck, or plan to serve it for lunch with friends, which is exactly what I did.   Enjoy!


Mexican Corn and Pasta Salad

Serves 4



Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25-27 minutes


Ingredients:

2 lb. box bow tie pasta, cooked

1⁄2 cup mayonnaise 

2 T sour cream

1 tsp. salt

1 tsp. pepper

1 tsp. cumin

2 cloves garlic, minced

2 limes, zested and juiced

3 green onions, sliced thin

1⁄2 cup cilantro, coarsely chopped

2 jalapeños, stemmed and thinly sliced into small rings

1 10-oz. package frozen sweet corn, thawed

1 2.5-oz. jar diced pimentos, drained

1⁄2 cup feta or cotija cheese, crumbled


Directions:

STEP 1: Cook the bow tie pasta according to box directions. Once cooked, drain and set aside. 

STEP 2: While pasta is cooking, make the dressing by mixing mayonnaise, sour cream, salt, pepper, cumin and garlic. (Note: If serving immediately, add the zest and the juice of both limes now.  If serving later, wait to add these until ready to serve.) 

STEP 3: To assemble, using a large mixing bowl, add the cooked pasta, green onions, cilantro, jalapeños, sweet corn, pimentos and cheese, and mix together well. Add the dressing and toss to cover all ingredients.    

STEP 4: If serving immediately, add the zest and the juice of both limes now. If serving later, combine all ingredients except the lime zest and juice. Cover and refrigerate. Once ready to serve, add the zest and juice to the salad and serve.



Do you have a recipe you’d like Lana to Make?

Please submit it to Lana@enjoymagazine.net



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