We can’t get over the explosion of flavor in this pasta salad. The charred corn with the creamy queso fresco and fresh veggies will have you wanting to throw a little fiesta!
Mexican Street Corn & Veggie Pasta Salad
Cook the pasta according to the package directions.
Dice the tomatoes, peppers, and slice the onion and add them to a bowl.
Whisk together the olive oil, honey, limes, chili powder, cumin, salt, and pepper. Pour this over the veggies and let them sit as the pasta cooks.
When the pasta has cooked, drain and add to the veggies.
Heat a cast iron skillet over medium-high. Add the corn and spread it into an even layer on the pan.
Cook for about 4-5 minutes per side so you get a nice char on the corn.
Add the corn to the pasta salad and mix. Top everything with the crumbled queso fresco and serve.
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection.