Mexican Street Corn Pasta Salad: The Best Easy Summer Dish
This Mexican Street Corn Pasta Salad is a vibrant and delicious summer dish that combines the classic flavors of elote with pasta for a refreshing twist.
- 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
- 8 ounces pasta
- 2 cups corn, cooked
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1/2 cup queso fresco, crumbled
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Instructions
- Cook the pasta according to package directions. Drain and cool.
- In a large bowl, combine the cooked pasta, corn, tomatoes, red onion, cilantro, avocado, and queso fresco.
- In a separate bowl, mix together the mayonnaise, lime juice, chili powder, and salt.
- Pour the dressing over the pasta salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, grill the corn before adding it to the salad.
- This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican, street corn, pasta salad, summer, easy recipe