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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: A Summer Flavor Explosion

This Mexican Street Corn Pasta Salad combines vibrant summer flavors in a refreshing dish that's perfect for picnics and quick lunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling 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
  • 2 cups pasta (elbow or rotini) cooked al dente
For the Veggies
  • 1 cup corn (fresh or canned) thawed if frozen
  • 1/2 cup red onion diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup cilantro chopped
For the Creamy Dressing
  • 1 cup cotija cheese crumbled
  • 1 cup mayonnaise or Greek yogurt
  • 1 tablespoon lime juice or lemon juice
  • 1 teaspoon chili powder
  • to taste salt
  • to taste pepper

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • spatula
  • cutting board

Method
 

Cooking and Preparing
  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 7–9 minutes. Drain and rinse with cold water.
  2. Dice half a red onion, halve a cup of cherry tomatoes, and chop cilantro. Add jalapeños if desired.
  3. In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
  4. Combine cooled pasta, corn, onion, tomatoes, cilantro, and cheese in a large bowl. Gently fold together.
  5. Pour dressing over the pasta mixture and toss until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This salad can be made a day ahead for enhanced flavor. Adjust lime juice and chili based on taste preferences.

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