Mexican street corn pasta salad: Best fresh twist for summer meals
Enjoy the vibrant flavors of summer with this Mexican Street Corn Pasta Salad, perfect for gatherings and barbecues.
- 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
- 2 cups cooked pasta
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
- In a separate bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Let the salad sit in the refrigerator for at least 30 minutes before serving for the flavors to meld.
- Serve chilled and enjoy!
Notes
- This salad can be made a day ahead for even better flavor.
- Adjust the lime juice and spices to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican, Street Corn, Pasta Salad, Summer Meals