Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines smoky corn, creamy dressing, and tender pasta into a delightful experience. Perfect for summer gatherings, this easy-to-make salad features sweet corn, zesty lime, and a hint of chili, creating a fiesta of flavors in every bite. Whether served as a side or main dish, it’s sure to impress your guests and leave them craving more.
Ingredients
Scale
- 8 oz short pasta (e.g., rotini or penne)
- 2 ears fresh corn (or 1.5 cups frozen corn)
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 1/2 cup mayonnaise (light mayo optional)
- 1 tsp chili powder (adjust to taste)
- 1/2 cup queso fresco, crumbled (or feta cheese)
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and cool.
- Grill or boil the corn until tender (5-7 minutes), then cut the kernels off the cob.
- In a large bowl, mix cooked pasta with corn, red onion, cilantro, lime juice, mayonnaise, and chili powder.
- Gently fold in crumbled queso fresco until evenly distributed.
- Chill for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side dish/Main course
- Method: Mixing/Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg