Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines tender pasta with sweet roasted corn, zesty lime, and creamy cotija cheese. Perfect for summer gatherings or cozy dinners, this salad delivers a delightful crunch and a burst of freshness in every bite. Easy to prepare and sure to impress, it’s a must-try recipe that brings the festive spirit of Mexico right to your table.
Ingredients
Scale
- 8 oz rotini or penne pasta
- 2 cups fresh sweet corn (grilled or roasted)
- 1/4 cup freshly squeezed lime juice
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro (or parsley)
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 1 tsp chili powder (adjust to taste)
- Salt & pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, according to package instructions. Drain and rinse under cold water.
- Grill the corn on medium-high heat until charred, about 10 minutes. Let cool before cutting off the kernels.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Add cooked pasta, corn kernels, red onion, cilantro, and cotija cheese to the bowl. Toss gently to combine.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
Keywords: For added protein, consider mixing in grilled chicken or black beans. To spice things up, add diced jalapeños or sprinkle cayenne pepper on top for an extra kick. This salad can be made a day ahead for even better flavor development.