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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Experience a burst of summer with this Mexican Street Corn Pasta Salad, combining sweet corn, creamy avocado, and zesty lime in every bite.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 25 minutes
Course: Snacks & Starters
Cuisine: Mexican
Keyword: Mexican cuisine, Mexican Street Corn Pasta Salad, Pasta Salad, Summer Recipes, vegetarian recipes
Servings: 4 servings
Calories: 350kcal

Equipment

  • Large pot
  • Mixing bowl
  • Whisk
  • spatula

Ingredients

For the Salad

  • 8 ounces pasta choose your favorite type; rotini or fusilli work great for holding the dressing.
  • 2 cups corn kernels fresh or frozen; consider grilling the corn for added flavor.
  • 1/2 cup red onion, chopped adds a nice crunch and a touch of sweetness.
  • 1/2 cup cilantro, chopped brightens the dish with its fresh, herbal notes.
  • 1 cup cherry tomatoes, halved these sweet gems bring color and juiciness.
  • 1 whole avocado, diced creamy texture that melds beautifully with the dressing.
  • 1/2 cup cotija cheese, crumbled adds a salty, tangy element that's a nod to traditional Mexican street corn.

For the Dressing

  • 1/4 cup mayonnaise a creamy base that brings all the flavors together.
  • 2 tablespoons lime juice this gives a delightful zing, enhancing the overall flavor.
  • 1 teaspoon chili powder brings a subtle kick; adjust according to your spice preference.
  • Salt and pepper to taste essential for bringing out all the flavors in this Mexican Street Corn Pasta Salad.

Instructions

How to Make Mexican Street Corn Pasta Salad

  • Bring a pot of salted water to a boil, then add 8 ounces of your favorite pasta. Cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and let cool!
  • In a large mixing bowl, combine 2 cups of corn kernels, 1/2 cup chopped red onion, 1/2 cup chopped cilantro, 1 cup halved cherry tomatoes, and 1 diced avocado.
  • Gently fold the cooled pasta into the bowl with the veggies, mixing everything together evenly.
  • In a separate bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, and season with salt and pepper.
  • Pour the dressing over the pasta salad and toss gently to combine all the ingredients well.
  • Just before serving, sprinkle 1/2 cup crumbled cotija cheese on top for that tangy finish.

Notes

Chill the salad for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 40g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 25mg | Calcium: 10mg | Iron: 8mg
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