Mexican Street Corn Pasta Salad: A Fresh, Easy Summer Delight
A refreshing and easy-to-make 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: Cold
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 2 cups corn, roasted
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1/2 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- 1 teaspoon 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 cooled pasta, corn, red bell pepper, jalapeño, and cilantro.
- In a separate bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and mix until well combined.
- Top with cotija cheese and serve chilled.
Notes
- For added flavor, consider grilling the corn before adding it to the salad.
- This salad can be made a few hours in advance for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican Street Corn, Pasta Salad, Summer Salad, Easy Recipe