Mexican Street Corn Pasta Salad: A Satisfying Summer Delight
A refreshing pasta salad inspired by the beloved Mexican street corn, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta (preferably rotini or fusilli)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the corn, red onion, bell pepper, feta cheese, and cilantro.
- Add the cooled pasta to the vegetable mixture.
- In a small bowl, whisk together the lime juice, mayonnaise, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For extra flavor, grill the corn before adding it to the salad.
- This salad can be made a day in advance for enhanced taste.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg