Mexican Street Corn Pasta Salad
A vibrant and flavorful pasta salad that captures the essence of summer with sweet corn, creamy cotija cheese, and a zesty dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup sweet corn (canned or fresh)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine Pasta, Corn, and Cheese: In a large bowl, combine the cooked pasta, sweet corn, and cotija cheese.
- Whisk Together the Zesty Dressing: In a separate bowl, mix together the mayonnaise, lime juice, chili powder, smoked paprika, and season with salt and pepper.
- Dress the Salad: Pour the dressing over the pasta mixture and toss until well combined.
- Chill for Flavor Enhancement: Chill in the refrigerator for at least 30 minutes before serving.
- Garnish and Serve: Garnish with fresh cilantro before serving.
Notes
Feel free to switch up the pasta type! Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg