Mexican Street Corn Pasta Salad
A vibrant and hearty pasta salad inspired by traditional Mexican street corn, combining colorful ingredients for a refreshing summer dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1 avocado, diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the rotini pasta according to package instructions. Once al dente, drain and set aside to cool.
- Combine the Vegetables: In a large mixing bowl, toss together the corn, halved cherry tomatoes, diced red onion, chopped cilantro, diced avocado, and crumbled feta cheese.
- Prepare the Dressing: In a separate bowl, whisk together the lime juice, mayonnaise, chili powder, salt, and pepper.
- Mix and Toss: Add the cooled pasta to the vegetable mixture and gently pour the dressing over it. Toss everything together until well combined.
- Chill and Serve: You can serve immediately or chill in the refrigerator for about an hour.
Notes
For added crunch, consider tossing in some chopped bell peppers or jalapeños. To make it vegan, substitute mayonnaise with avocado and omit feta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
Find it online: https://pennykitchenz.com/mexican-street-corn-pasta-salad/