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Mexican Street Corn Pasta Salad

Delicious Mexican Street Corn Pasta Salad for Summer Gatherings

This Mexican Street Corn Pasta Salad bursts with flavor and is perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Rotini or Elbow Pasta any gluten-free short pasta can also be used
For the Corn
  • 3 cups Fresh Corn Kernels approx. 4 ears; canned or frozen corn works too
For the Dressing
  • 1 tbsp Olive Oil to enhance flavor while cooking the corn
  • 1/2 cup Mayonnaise try Greek yogurt for a lighter version
  • 1/2 cup Sour Cream plain Greek yogurt is a great alternative
  • 1 clove Garlic, minced for aromatic flavor
  • 1 unit Lime Juice for brightness
  • 1/2 tsp Chili Powder adjust to your preferred spice level
  • Salt and Pepper to taste
For the Toppings
  • 1/2 cup Cotija Cheese or Feta Cheese, crumbled feta is a fine substitute if needed
  • 1/2 cup Cilantro or Parsley, chopped use parsley if cilantro isn't your favorite
  • 1/2 cup Green Onions, chopped for mild onion flavor and crunch

Equipment

  • Large pot
  • skillet
  • Mixing bowl
  • Colander

Method
 

Step-by-Step Instructions for Mexican Street Corn Pasta Salad
  1. Cook the pasta according to package instructions in salted boiling water until al dente, usually around 8-10 minutes. Drain, rinse under cold water, and set aside to chill.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for 5 to 7 minutes until slightly charred. Allow to cool.
  3. In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, and season with salt and pepper to taste.
  4. In a large mixing bowl, combine chilled pasta, charred corn, crumbled Cotija or Feta cheese, chopped cilantro, and green onions, mixing gently.
  5. Pour the dressing over the mixture and stir until well-coated. Refrigerate for 15 to 30 minutes to let flavors develop.
  6. Serve chilled and garnish with extra cilantro and a sprinkle of paprika if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Prepare the salad a few hours ahead or overnight for the best flavor. Store leftovers in an airtight container for up to 3 days.

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