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–+ servings
Mexican Street Corn Pasta Salad

Refreshing Mexican Street Corn Pasta Salad for Summer Fun

This Mexican Street Corn Pasta Salad combines creamy pasta with grilled corn and zesty flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Rotini or Penne Pasta
For the Corn
  • 2 ears Grilled Corn Fresh or frozen works great
For the Dressing
  • 1/2 cup Mayonnaise Can substitute Greek yogurt
  • 2 tbsp Lime Juice Freshly squeezed recommended
  • 1 tsp Chili Powder Adjust to heat preference
For the Finish
  • 1/2 cup Cotija Cheese Feta can be used as alternative

Equipment

  • Grill
  • Large pot
  • colander
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Preheat grill to medium-high heat. Grill corn for 10-12 minutes, until tender and charred. Cool and slice off kernels.
  3. In a bowl, mix mayonnaise, lime juice, and chili powder to create the dressing.
  4. In a large bowl, combine cooled pasta, grilled corn, and dressing. Fold in Cotija cheese gently.
  5. Cover and refrigerate for at least 15 minutes to meld flavors. Stir before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 480mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Make ahead for flavor development; store leftovers in an airtight container for up to 3 days.

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