Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant dish bursting with flavors reminiscent of summer barbecues. This easy-to-make salad features creamy mayonnaise, zesty lime juice, and sweet corn, all harmonized with a hint of chili powder. Perfect for gatherings or a quick meal, it’s sure to impress friends and family with its colorful presentation and delightful taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups fresh corn (off the cob or frozen)
- 1/2 cup mayonnaise (light optional)
- 3 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1/4 cup cilantro (chopped)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup red onion (finely chopped)
- 2 green onions (sliced)
- Salt and pepper to taste
Instructions
- Cook rotini according to package instructions until al dente. Drain and rinse under cold water.
- If using fresh corn, grill or boil until tender, cool slightly, then cut kernels off the cob.
- In a large bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Add cooled pasta and corn to the dressing; toss gently to coat.
- Fold in red onion, cilantro, green onions, and feta cheese for added texture.
- Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: For gluten-free options, substitute pasta with gluten-free varieties. Add diced jalapeños for an extra spicy kick. This salad can be stored in an airtight container in the refrigerator for up to three days.