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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: A Flavorful Summer Gem

Enjoy a refreshing Mexican Street Corn Pasta Salad that invites celebration with vibrant flavors and colors.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Salad
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Pasta (elbow or rotini) Substitute with gluten-free pasta if needed.
For the Salad
  • 1 cup Corn (fresh or canned) Frozen corn can be used; just thaw and drain.
  • 1 small Red Onion Omit for milder flavor.
  • 1 cup Cherry Tomatoes Diced regular tomatoes work as substitute.
  • 1/4 cup Cilantro Parsley is a great substitute if desired.
  • 1/2 cup Cotija Cheese Feta cheese can be used as an alternative.
For the Dressing
  • 1/2 cup Mayonnaise Greek yogurt can lighten it up.
  • 2 tablespoons Lime Juice Fresh lime juice is best.
  • 1 teaspoon Chili Powder Adjust to taste or use paprika for less heat.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • large pot
  • Medium bowl
  • Large Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook pasta in a large pot of salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Dice red onion, halve cherry tomatoes, and chop cilantro. Set aside.
  3. Whisk mayonnaise, lime juice, chili powder, salt, and pepper in a medium bowl.
  4. Combine cooled pasta with corn, onion, tomatoes, cilantro, and cheese in a large bowl. Pour dressing over and toss.
  5. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Customize with jalapeños or use Greek yogurt instead of mayonnaise for a lighter version.

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