Healthier Mexican Corn Pasta Recipe
Introduction
This Healthier Mexican Corn Pasta is a vibrant and flavorful dish that combines fresh vegetables, protein-rich black beans, and zesty lime for a satisfying meal. It’s easy to prepare and perfect for a quick lunch or dinner with a nutritious twist.
Ingredients
- 8 oz pasta of your choice
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper, diced
- 1 cup black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup cheese (such as Cotija or feta), crumbled
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 2: In a large bowl, combine the cooked pasta, corn kernels, diced bell pepper, black beans, and chopped cilantro.
- Step 3: Drizzle the lime juice over the mixture and toss well to combine all the flavors.
- Step 4: Sprinkle the crumbled cheese on top and serve immediately. Enjoy warm or at room temperature.
Tips & Variations
- Add a pinch of chili flakes or a splash of hot sauce for some heat.
- Swap the cheese for a dairy-free alternative to keep this dish vegan.
- Use whole wheat or chickpea pasta for added fiber and protein.
- Try roasting the corn and bell pepper for a smoky flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This pasta is best enjoyed cold or at room temperature, but you can warm it briefly in the microwave before serving.
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 it thoroughly to avoid excess moisture in the pasta.
Is this dish suitable for meal prep?
Absolutely. It holds up well in the fridge and the flavors deepen when allowed to marinate overnight, making it a convenient and tasty option for lunches.
PrintHealthier Mexican Corn Pasta Recipe
A vibrant and healthier Mexican-inspired pasta dish that combines tender pasta with sweet corn, crisp bell peppers, black beans, fresh cilantro, a zesty lime dressing, and a sprinkle of cheese for a delicious and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Pasta
- 8 oz pasta (such as penne or rotini)
Vegetables and Beans
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
Dressing and Cheese
- 1 lime, juiced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and set aside.
- Prepare the Vegetables and Beans: If using frozen corn, thaw it; if fresh, cook briefly or use raw for a crunchier texture. Dice the red bell pepper and rinse the black beans thoroughly. Chop the fresh cilantro finely.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, corn, diced bell pepper, black beans, and chopped cilantro. Squeeze the fresh lime juice over the mixture to add zest and freshness.
- Add Cheese and Mix: Sprinkle the shredded cheese over the pasta and vegetable mixture. Toss everything together gently until well combined and the cheese starts to melt slightly from the residual warmth.
- Serve: Serve immediately as a refreshing main dish or side. This dish can also be chilled for a flavorful pasta salad variation.
Notes
- For a vegan option, omit the cheese or substitute with a plant-based cheese alternative.
- Use whole wheat or gluten-free pasta to make the dish gluten-free.
- Add a pinch of chili flakes or a dash of hot sauce for some heat.
- Can be served warm or cold as a pasta salad.
Keywords: Mexican pasta, healthy pasta recipe, vegetarian pasta, corn pasta, black bean pasta, quick pasta dish
