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Turn a street food favorite into a family meal favorite: Street Corn Mac
We are gearing up for the three-day weekend with lots of family meal favorites. This week should be cooler than other Labor Day holidays and we are so excited we will get to spend it outside. It’s the perfect occasion for …. (drum roll)…. my Street Corn Mac!
I’ve been waiting a long time to debut this dish. It’s a take on the corn or esquites sold in the streets of Mexico and Los Angeles. I grew up with these flavors and now I decided to make it into a complete pasta salad. A meal in itself.
Besides the fresh and savory ingredients, there is something special about this mac. This dish is cooked in 60 seconds and the entire meal comes together in the time it takes to stir it all together and serve.
Related recipe: Mushroom and Spinach Farfalle
How? You ask? I got my hands on Barilla® Ready Pasta and it’s made life so much easier during meal time. Barilla’s all natural, fully cooked line of pasta is ready in the microwave in just one minute. All I have to do is add in our favorite roasted veggies or sauces. It is made with only three ingredients – fully cooked, “al dente” Barilla Pasta, a dash of extra virgin olive oil and a dash of sea salt. That’s it! This time, I added all the delicious ingredients that make up a cup of the beloved street corn – “esquites”.
Ingredients
- 1 Barilla Ready Pasta Elbows
- 3/4 cup white corn
- ½ cup queso fresco, crumbled
- 1 tablespoon mayonnaise
- 2 large limes, juiced
- 1 tablespoon cotija cheese
- 1 teaspoon red pepper flakes
- ¼ cup fresh cilantro, chopped
Instructions
- Prepare Barilla Ready Pasta according to package instructions.
- Combine corn, queso fresco, mayonnaise, lime juice, Cotija cheese and dried red pepper flakes in a medium bowl. Stir in pasta, top with cilantro and serve.
