Mexican Street Corn Pasta Salad

why make this recipe

This salad mixes familiar pasta with bright Mexican street corn flavors. It is fast, fresh, and good for hot days, potlucks, or family dinners. The salad has cream, lime, spice, and cheese that many people like.

introduction

This Mexican Street Corn Pasta Salad is an easy twist on elote flavors with pasta. It combines corn, tomatoes, avocado, cilantro, and cotija cheese with a tangy mayo-lime dressing. If you want a quick way to get charred corn flavor, try this air fryer corn on the cob as a side or mix-in.

how to make Mexican Street Corn Pasta Salad

Make the salad in a few clear steps: cook the pasta, mix the vegetables and cheese, make the dressing, and toss everything together. Chill the salad so the flavors blend before you serve.

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.

how to serve Mexican Street Corn Pasta Salad

Serve cold or slightly chilled. Add extra lime wedges on the side. You can top each bowl with more cotija and a sprinkle of chili powder. This salad goes well with grilled meats or tacos.

how to store Mexican Street Corn Pasta Salad

Keep the salad in an airtight container in the fridge. It stays good for 2 to 3 days. Stir gently before you serve again. If the avocado browns, you can add fresh diced avocado when you serve.

tips to make Mexican Street Corn Pasta Salad

• Cook the pasta al dente so it holds up after chilling.
• Let the pasta cool before you add the dressing to avoid soggy salad.
• If canned corn is soft, you can char it in a pan for more flavor.
• Taste the dressing and adjust lime, salt, or chili powder to your liking.
• Add the avocado just before serving to keep it fresh.

variation (if any)

• Use grilled fresh corn instead of canned for more smoky flavor.
• Swap mayo for Greek yogurt for a lighter dressing.
• Add black beans or diced bell pepper for more texture and color.
• Use feta if you do not have cotija.

FAQs

Q: Can I make this salad ahead?
A: Yes. Make it a few hours ahead and chill. Add avocado just before serving.

Q: Can I use frozen corn?
A: Yes. Thaw and drain it well. You can also sauté it for a bit of char.

Q: Is there a dairy-free option?
A: Yes. Use dairy-free mayo and skip the cotija or use a dairy-free cheese.

Q: Can I make it spicy?
A: Add more chili powder, cayenne, or chopped jalapeño to make it spicier.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A refreshing pasta salad with the vibrant flavors of Mexican street corn, perfect for hot days and family gatherings.

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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.

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Notes

Serve cold or slightly chilled. Add extra lime wedges on the side and top with more cotija and a sprinkle of chili powder. Keeps well in the fridge for 2 to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 15mg