Healthy Mexican Corn Pasta Recipe

Introduction

This Healthier Mexican Corn Pasta is a fresh and vibrant dish perfect for a quick lunch or dinner. Combining colorful vegetables with tender pasta and a zesty lime kick, it’s both nutritious and full of flavor.

Ingredients

• 8 ounces pasta of your choice
• 1 cup corn kernels (fresh or frozen)
• 1 bell pepper, diced
• 1 cup black beans, drained and rinsed
• ½ cup fresh cilantro, chopped
• 1 lime, juiced
• ½ cup cheese, grated (such as cotija or cheddar)

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large bowl, combine the cooked pasta, corn, diced bell pepper, black beans, and chopped cilantro.
3. Step 3: Squeeze the lime juice over the mixture and toss well to combine all ingredients evenly.
4. Step 4: Sprinkle the grated cheese over the pasta and gently mix it in just before serving.

Tips & Variations

• For extra protein, add grilled chicken or tofu to the pasta.
• Try using different types of cheese like feta or mozzarella for varying flavors.
• Roasting the bell pepper and corn before mixing adds a delicious smoky depth.
• Use whole wheat or gluten-free pasta to suit dietary preferences.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or toss quickly in a warm skillet to maintain texture. Add a splash of lime juice if the flavors seem muted after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well. Just be sure to drain and rinse it to reduce excess salt and liquid before mixing.

Is this recipe suitable for vegans?

To make this dish vegan, omit the cheese or substitute it with a plant-based cheese alternative.

Healthy Mexican Corn Pasta Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

A fresh and healthier take on Mexican corn pasta featuring a colorful mix of sweet corn, bell peppers, black beans, and zesty lime, tossed together with cheese and cilantro for a quick and nutritious meal.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz pasta (penne or fusilli recommended)
• 1 cup corn kernels (fresh or frozen)
• 1 medium bell pepper, diced
• 1 cup black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil (optional)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain and set aside.
2. Prepare Vegetables: While pasta is cooking, dice the bell pepper, chop the cilantro, and drain and rinse the black beans if canned.
3. Combine Ingredients: In a large bowl, mix the cooked pasta with corn, diced bell pepper, black beans, and chopped cilantro. Add the shredded cheese on top.
4. Add Lime and Seasonings: Drizzle lime juice over the mixture, season with salt and black pepper to taste, and add olive oil if using. Toss everything together gently to combine all the flavors.
5. Serve: Serve immediately while the cheese is slightly melted or chilled if preferred as a pasta salad.

Notes

• Use fresh corn for a sweeter taste or frozen corn when fresh is unavailable.
• Cheese choice can be adjusted to preference; feta or cotija works well for a more authentic Mexican flavor.
• This dish can be enjoyed warm or cold as a pasta salad.
• Adding avocado slices or a sprinkle of chili powder enhances the flavor profile.

Keywords: Mexican corn pasta, healthy pasta recipe, vegetarian Mexican pasta, corn pasta salad, quick pasta dish