Mexican Street Corn Pasta Salad: The Best Summer Side Dish
A refreshing and flavorful Mexican Street Corn Pasta Salad that’s perfect for summer gatherings.
- 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 ounces pasta of your choice
- 1 cup corn, fresh or frozen
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/4 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine cooled pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, and salt.
- Pour the dressing over the pasta mixture and toss to combine evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, grill the corn before adding it to the salad.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican Street Corn Pasta Salad, Summer Side Dish, Pasta Salad