Fresh and Flavorful Mexican Street Corn Pasta Salad Delight

This vibrant Mexican Street Corn Pasta Salad combines sweet corn, juicy tomatoes, and zesty lime for a refreshing side dish or light meal.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 25

Servings: 4 cups

Course: Salads

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Elbow or Rotini Pasta This serves as the salad’s hearty base.

For the Veggies

2 cups Fresh or Canned Corn Adds a sweet crunch; frozen corn can be used.
1/2 cup Red Onion, diced Provides color and sharpness.
1/2 cup Cherry Tomatoes, halved Bursts with freshness.
1/4 cup Cilantro, chopped Infuses herbal notes; parsley is a good alternative.

For the Creamy Dressing

1/2 cup Cotija Cheese, crumbled Offers a rich, salty kick.
1/4 cup Mayonnaise The base of the dressing.
2 tbsp Lime Juice Brightens the dish.
1 tsp Chili Powder Introduces warmth and spice.
Salt and Pepper Essential for seasoning.

Equipment

Large pot
Colander
Mixing bowl
Whisk

Method

Cooking Steps

Cook the pasta in a large pot of salted boiling water for about 8-10 minutes until al dente. Drain and cool.
Prep the veggies by mixing corn, red onion, cherry tomatoes, and cilantro in a large bowl.
Make the dressing by whisking mayonnaise, lime juice, chili powder, and season with salt and pepper.
Combine cooled pasta with veggie mixture and drizzle with dressing. Toss gently to coat.
Chill for at least 30 minutes before serving to meld flavors.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 9gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Customize with additional veggies like bell peppers or avocados. Store leftovers in an airtight container for up to 3 days.

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