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–+ servings
Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: A Creamy Summer Delight

Discover the vibrant flavors of Mexican Street Corn Pasta Salad, a delightful mix of creamy pasta and grilled corn. Perfect for summer gatherings!
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 ears Grilled Corn Fresh corn on the cob is best
  • 8 oz Pasta Any short pasta or gluten-free option
  • 1 cup Mayonnaise Or Greek yogurt for a lighter option
  • 1 tbsp Lime Juice Freshly squeezed preferred
  • 1 tsp Chili Powder Adjust to taste
  • 1 cup Cotija Cheese Feta can be used as a substitute
  • 1 tsp Salt Adjust according to your seasoning preferences
For the Dressing
  • 1 tsp Lime Zest Zest just before mixing
  • 1/4 cup Cilantro Freshly chopped

Equipment

  • Large Pot
  • grill
  • Mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions, about 8-10 minutes. Drain and cool.
  2. Preheat grill to medium-high heat. Husk corn, brush with oil, grill for 10-15 minutes until charred. Let cool and cut kernels off the cob.
  3. In a bowl, combine mayonnaise, lime juice, chili powder, and salt. Whisk until smooth and adjust seasoning if necessary.
  4. In a large bowl, mix cooled pasta and grilled corn. Add dressing and stir until coated, then fold in Cotija cheese.
  5. Chill the salad for at least 15 minutes before serving or enjoy immediately.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 36gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 450mgPotassium: 310mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For best flavor, use fresh ingredients and chill the salad before serving. Adjust spices to suit your taste.

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