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Mexican Street Corn Pasta Salad

A delightful and creamy pasta salad featuring the vibrant flavors of Mexican street corn and fresh veggies, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 8 oz pasta (elbow or rotini) Cooked al dente
  • 2 cups corn (fresh or canned) Thawed if frozen
  • 1/2 cup red onion (diced)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup cilantro (chopped)
  • 1/2 cup cotija cheese (crumbled) Can substitute with feta
Dressing
  • 1/4 cup mayonnaise Can substitute with vegan mayo
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • to taste none Salt and pepper

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions. Once done, drain and let it cool.
Mixing the Salad
  1. In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, and cotija cheese.
  2. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
  3. Add the cooled pasta to the vegetable mixture and pour the dressing over it.
  4. Toss everything together until well combined.
Chilling
  1. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For added crunch and color, customize with bell peppers or avocado. Store leftovers in an airtight container for 3-5 days. Avoid freezing.