Easy & The Best Mexican Street Corn Pasta Salad Recipe You’ll Love!
A delicious and easy-to-make Mexican Street Corn Pasta Salad that combines the flavors of street corn with pasta for a refreshing dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (elbow or rotini)
- 1 cup corn (fresh or canned)
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the corn, red onion, bell pepper, cherry tomatoes, and cilantro.
- Add the cooled pasta to the vegetable mixture.
- In a separate bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Sprinkle with cotija cheese before serving.
Notes
- For a spicier kick, add diced jalapeños.
- This salad can be made a day in advance for better flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg