Description
Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that captures the essence of summer gatherings. This delightful salad combines tender pasta with sweet corn, creamy dressing, zesty lime, and crumbled Cotija cheese for a fiesta in every bite. Perfect as a side dish for barbecues or a potluck favorite, it’s easy to prepare and sure to impress your guests.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups fresh corn (about 2 ears), grilled or boiled
- 1/2 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1/3 cup Cotija cheese (crumbled)
- 1/4 cup cilantro (chopped)
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water until al dente (about 8-10 minutes). Drain and let cool.
- Grill or boil corn until tender; if grilling, aim for char marks for added flavor.
- In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- In a large mixing bowl, combine cooled pasta and corn. Pour dressing over the mixture.
- Gently fold in Cotija cheese and chopped cilantro until evenly distributed.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg