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Mexican Street Corn Pasta Salad is a must-try dish!

Mexican Street Corn Pasta Salad is a Must-Try Flavor Explosion

Mexican Street Corn Pasta Salad is a must-try dish that combines summer flavors with creamy satisfaction.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Cooked Pasta (rotini or penne) Gluten-free pasta can be used if needed.
  • 1.5 cups Corn Fresh grilled is best, but frozen or canned works.
  • 1 cup Cherry Tomatoes Halved.
  • 0.5 cups Red Onion Finely diced.
  • 0.25 cups Chopped Fresh Cilantro Parsley can be a substitute.
  • 0.5 cups Cotija Cheese For vegan options, omit or use vegan cheese.
For the Creamy Dressing
  • 0.5 cups Mayonnaise Use vegan mayo for plant-based.
  • 0.5 cups Sour Cream Greek yogurt can be a lighter substitute.
  • 1 each Lime Juice Fresh juice is best.
  • 1 teaspoon Chili Powder Adjust according to heat preference.
  • 0.5 teaspoon Smoked Paprika Optional for depth of flavor.
  • 0.5 teaspoon Garlic Powder Substitute with fresh garlic for more intensity.
  • to taste Salt and Pepper Essential for enhancing flavors.

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of water to a boil, add salt, and cook the pasta for 7-9 minutes until al dente. Drain and rinse under cold water.
  2. Prepare the Corn: Grill fresh corn for about 10 minutes until charred, or thaw frozen corn. Aim for about 1.5 cups.
  3. Whisk the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
  4. Combine Ingredients: In a large bowl, combine cooked pasta, corn, cherry tomatoes, red onion, and cilantro. Crumble cotija cheese on top.
  5. Toss with Dressing: Pour the creamy dressing over the salad and gently toss to coat, preserving the integrity of the pasta and veggies.
  6. Chill and Serve: Cover and refrigerate for at least 30 minutes. Toss before serving and add extra cilantro or lime wedges if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

This pasta salad can be made ahead of time and served cold, making it a perfect dish for parties and gatherings.

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