Description
Mexican Street Corn Pasta Salad delivers a vibrant blend of sweet corn kernels, creamy cotija cheese, tangy lime juice, and a hint of chili powder tossed with al dente pasta for a refreshing summer side. This easy, crowd‑pleasing recipe is perfect for picnics, barbecues, or potlucks, offering a bright, flavorful twist on classic pasta salads. Follow our step‑by‑step guide to create a colorful, satisfying dish that will become a staple at your gatherings.
Ingredients
Scale
- 8 ounces pasta of choice
- 2 cups corn kernels, fresh or canned, drained
- 1 cup cotija cheese, crumbled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook pasta until al dente, drain and cool.
- In a bowl whisk mayo, yogurt, lime juice, chili powder, and salt.
- Combine corn, cotija cheese, and dressing in the pasta bowl.
- Toss gently to coat evenly.
- Garnish with chopped cilantro and serve.
Notes
- For a smoky flavor
- grill the corn briefly before adding. Adjust lime and salt to taste. Can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Mexican Street Corn Pasta Salad, easy pasta salad, summer side dish, corn pasta recipe, Mexican street food, picnic recipes, quick summer salads, lime corn pasta, chili powder salad, fresh cilantro salad, vegetarian pasta side