Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that captures the essence of traditional Mexican street corn in a delightful pasta salad. This refreshing dish combines creamy rotini with sweet corn, zesty lime, and a hint of spice, making it perfect for summer gatherings or family dinners. Easy to prepare and fully customizable, it’s sure to be a hit at your next barbecue or potluck.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups fresh sweet corn (about 2 ears)
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup lime juice (freshly squeezed)
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini in salted boiling water according to package instructions until al dente. Drain and cool.
- If using corn on the cob, boil briefly for about three minutes, then cut off kernels. If using frozen corn, simply thaw.
- In a large bowl, combine cooled pasta with corn, red onion, cherry tomatoes, cilantro, and feta cheese.
- In a separate bowl, whisk together lime juice, mayonnaise (or yogurt), chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently until combined.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg