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Mexican Street Corn Pasta Salad

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4 from 142 reviews

A vibrant blend of creamy avocado, crisp corn, juicy tomatoes, and zesty lime in a delicious pasta salad.

Ingredients

Scale
  • 8 oz elbow macaroni
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the elbow macaroni according to package instructions; drain and cool.
  2. Combine the cooked macaroni, corn, red onion, cherry tomatoes, cilantro, avocado, and feta cheese in a large bowl.
  3. Make the creamy dressing by mixing together the mayonnaise, lime juice, chili powder, salt, and pepper in a smaller bowl.
  4. Dress the salad by pouring the dressing over it and tossing to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To prevent avocado browning, use a splash of lime juice.

Nutrition

Find it online: https://pennykitchenz.com/mexican-street-corn-pasta-salad-2/

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