Mexican Street Corn Pasta Salad: A Delicious Twist on a Classic
Enjoy a fantastic blend of flavors in this Mexican Street Corn Pasta Salad that brings a delightful twist to a classic dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Cook the rotini pasta according to package instructions and drain.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
- In a separate bowl, mix mayonnaise, lime juice, chili powder, and salt together.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add diced avocado for extra creaminess.
- This salad is best served cold.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Mexican Street Corn Pasta Salad, pasta salad, Mexican cuisine