Mexican Street Corn Pasta Salad: Easy & Flavorful Summer Dish
A delicious and refreshing 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: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 1 cup corn, grilled
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1 jalapeño, diced
- 1 lime, juiced
- 1/2 cup cotija cheese
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chili powder
Instructions
- Cook pasta according to package instructions; drain and cool.
- In a large bowl, combine cooled pasta, corn, red onion, cilantro, jalapeño, lime juice, cotija cheese, mayonnaise, sour cream, and chili powder.
- Toss everything together until well mixed.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold.
Notes
- This salad can be customized with additional vegetables like bell peppers or tomatoes.
- For a spicier kick, leave some seeds in the jalapeño.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, summer salad, pasta salad, corn salad