Mexican Street Corn Pasta Salad: The Best Easy Recipe You’ll Love
Mexican Street Corn Pasta Salad is a must-try dish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces pasta
- 1 can corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the corn, red bell pepper, avocado, cotija cheese, and cilantro.
- Add the cooled pasta to the bowl and mix well.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a spicier kick, add diced jalapeños.
- Serve with lime wedges on the side.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican Street Corn Pasta Salad, easy recipe, pasta salad, summer salad, corn salad