Recipes

Recipe of the corn pasta salad with cilantro, as a refreshing and vibrant dish, popular in summer gatherings. This dish combines the sweetness of corn with the zesty flavor of cilantro, making it a perfect side dish or light main course. Its bright colors and fresh taste add a festive touch to any meal.

Cooking time:
45 minutes

Ingredients:

• 7 oz pasta
• 1 cup fresh or frozen corn kernels
• 1 red bell pepper
• 1 avocado
• 1 small red onion
• 1 cup cherry tomatoes
• 1 cup fresh cilantro
• 1.8 oz feta cheese
• 3 tbsp olive oil
• 1 tbsp lime juice
• salt, to taste
• black pepper, to taste

Recipe:

1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
2. If using fresh corn, boil it for 5 minutes, then cut the kernels off the cob. If using frozen corn, thaw and drain it.
3. Dice the red bell pepper and avocado. Slice the cherry tomatoes in half. Finely chop the red onion and cilantro.
4. In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, avocado, cherry tomatoes, and red onion.
5. Crumble the feta cheese and add it to the bowl.
6. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
7. Pour the dressing over the salad and toss gently to combine all ingredients.
8. Garnish with fresh cilantro and serve immediately or refrigerate for 30 minutes to let the flavors meld.