Mexican Street Corn Pasta Salad

A fresh and easy pasta salad that mixes sweet corn, lime, creamy mayo, and bold spices.

introduction

This Mexican Street Corn Pasta Salad mixes pasta, corn, avocado, and cheese for a bright side dish. It tastes like street corn with pasta added. If you like corn snacks, try the similar Spicy Mexican corn bites for another simple dish.

why make this recipe

• It is fast to make.
• It uses simple pantry items.
• It works for picnics, potlucks, and weeknight dinners.
• It keeps well and tastes better after a little chill.

how to make Mexican Street Corn Pasta Salad

Ingredients :

• 8 oz pasta
• 1 can (15 oz) corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

Directions :

1. Cook the pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cilantro, avocado, and cotija cheese.
3. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Refrigerate for at least 30 minutes before serving.
6. Serve cold or slightly chilled, adding extra lime wedges and toppings as desired.

how to serve Mexican Street Corn Pasta Salad

Serve cold or slightly chilled. Add extra lime wedges on the side. Top with more cotija cheese or chopped cilantro. This salad goes well with grilled meats, tacos, or alone as a light meal.

how to store Mexican Street Corn Pasta Salad

Keep in an airtight container in the fridge. Eat within 2–3 days for best texture. Add diced avocado just before serving if you want it very fresh.

tips to make Mexican Street Corn Pasta Salad

• Cool the pasta fully before adding the dressing to keep it from getting soggy.
• Taste the dressing and add more lime or salt if needed.
• If you like spice, add a pinch of cayenne or a little chopped jalapeño.
• Drain the canned corn well to avoid extra liquid.

variation (if any)

• Use grilled corn instead of canned for a smoky flavor.
• Swap mayo for Greek yogurt for a lighter dressing.
• Add black beans or cooked chicken to make it more filling.
• Replace cotija with feta if you cannot find cotija cheese.

FAQs

Q: Can I use frozen corn instead of canned?
A: Yes. Cook and cool the frozen corn before adding.

Q: How long does the salad last?
A: It lasts 2–3 days in the fridge in a sealed container.

Q: Can I make it ahead?
A: Yes. Make the salad and chill. Add avocado just before serving to keep it fresh.

Q: Is this salad suitable for a potluck?
A: Yes. It travels well and feeds a crowd.

Q: Can I make it without mayonnaise?
A: You can use plain yogurt or a mix of olive oil and lime for a lighter version.

Mexican Street Corn Pasta Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A fresh and easy pasta salad that mixes sweet corn, lime, creamy mayo, and bold spices for a bright side dish.

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Ingredients

Scale 1x2x3x

• 8 oz pasta
• 1 can (15 oz) corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cilantro, avocado, and cotija cheese.
3. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Refrigerate for at least 30 minutes before serving.
6. Serve cold or slightly chilled, adding extra lime wedges and toppings as desired.

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Notes

Cool the pasta fully before adding the dressing to prevent sogginess. Taste the dressing and adjust seasonings as needed.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg