Get ready to transform your ordinary pasta salad into a mouthwatering Mexican-inspired masterpiece that will have everyone begging for seconds! This Charred Corn Zucchini Enchilada Pasta Salad is not just a dish, it's a culinary adventure that combines smoky charred corn, tender zucchini, and a tantalizing enchilada sauce that will transport your senses straight to a vibrant Mexican kitchen. Perfect for summer gatherings, quick weeknight dinners, or when you're craving something extraordinary, this recipe promises to be your new go-to crowd-pleaser.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 zucchinis, diced
- 1 cup corn, charred
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1/2 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, heat a cast-iron skillet or grill pan over high heat. Add corn kernels and char them, stirring occasionally, until they develop dark brown spots and a smoky flavor, about 4-5 minutes.
- Dice the zucchinis into small, uniform cubes, approximately 1/2 inch in size to ensure even cooking and distribution throughout the salad.
- Drain the cooked pasta and rinse under cold water to stop the cooking process and cool it down quickly.
- In a large mixing bowl, combine the cooled pasta, charred corn, diced zucchini, and drained black beans.
- Pour the enchilada sauce over the pasta mixture, adding ground cumin for additional depth of flavor. Gently toss to coat all ingredients evenly.
- Squeeze fresh lime juice over the salad to brighten the flavors and add a citrusy tang.
- Sprinkle chopped fresh cilantro throughout the salad, mixing gently to distribute herbs evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with salt and pepper if needed. Garnish with additional cilantro and a lime wedge.
Tips
- Char your corn carefully: Use a cast-iron skillet or grill pan and watch for those beautiful dark brown spots that create a smoky flavor. Don't rush this step!
- Choose the right pasta: While the recipe suggests any pasta, short shapes like rotini or penne work best for catching the enchilada sauce.
- Make it ahead: This salad actually tastes better after chilling for a few hours, allowing the flavors to meld together perfectly.
- Customize your heat: Add diced jalapeños or a dash of hot sauce if you want to kick up the spice level.
- Keep it fresh: Use fresh cilantro and squeeze the lime juice right before serving to maintain maximum flavor and brightness.
- Optional protein boost: Consider adding grilled chicken or shredded rotisserie chicken for a heartier version of this dish.
Nutrition Facts
Calories: 351kcal
Carbohydrates: 72g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
