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Mexican Street Corn Pasta Salad

A vibrant and refreshing pasta salad that combines traditional Mexican street corn flavors with hearty pasta, perfect for potlucks and BBQs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (e.g., rotini or penne)
  • 1 cup corn (fresh, canned, or frozen)
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeño, minced Remove seeds for less heat
  • 1/2 cup cilantro, chopped
  • 1/2 cup crumbled cotija cheese Can substitute with feta or queso fresco
Dressing
  • 1/4 cup lime juice
  • 2 tablespoons mayonnaise Can substitute with vegan alternative
  • 1 tablespoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the corn, red bell pepper, red onion, jalapeño, cilantro, and cotija cheese.
  3. In a separate bowl, whisk together lime juice, mayonnaise, chili powder, salt, and pepper.
  4. Add the cooled pasta to the bowl with the vegetables and cheese, then pour the dressing over the top. Toss to combine.
Serving
  1. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry, add lime juice or mayonnaise before serving.
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