Description
Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that captures the essence of summer. Creamy and tangy pasta is mixed with sweet corn, zesty lime, and topped with crumbly cotija cheese, making it a perfect addition to barbecues, picnics, or casual weeknight dinners. This salad not only pleases the palate but also brings a burst of color to your table, enticing everyone to dig in. Easy to prepare and customizable, it’s sure to become a favorite for every occasion.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups fresh corn (about 2 ears)
- 1/2 cup mayonnaise
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tsp chili powder
- 1/2 cup cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and let cool.
- While the pasta cooks, grill or boil the corn until tender. Allow it to cool before cutting off the kernels.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Add the cooled pasta, corn kernels, diced red onion, and cilantro to the dressing. Mix well.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Before serving, sprinkle with cotija cheese and extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg