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–+ servings

Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad inspired by the classic Mexican street corn, featuring fresh corn, creamy dressing, and zesty spices.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Corn
  • 8 oz cooked pasta elbow or rotini pasta
  • 2 cups fresh corn kernels or canned corn, drained
  • 1 cup cherry tomatoes halved
  • 1 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro chopped
Dressing
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder adjust to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  2. Drain the pasta in a colander and rinse under cold water to cool.
Prepare the Dressing
  1. In a mixing bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.
Combine Ingredients
  1. In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
  2. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Serve
  1. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  2. Serve cold and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gFiber: 4gSugar: 3g

Notes

This salad can be made a day in advance and stored in the refrigerator. Adjust the spices in the dressing to your preference.

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