Print

Mexican Street Corn Pasta Salad: A Fresh, Easy Twist for You

Mexican Street Corn Pasta Salad
Print Recipe

A refreshing take on pasta salad inspired by the beloved Mexican street corn.

Ingredients

Scale
  • 8 ounces rotini pasta
  • 2 cups corn kernels
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped
  • 1 cup cotija cheese, crumbled
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the rotini pasta according to package instructions until al dente. Drain and let cool.
  2. In a large bowl, combine corn, bell pepper, jalapeño, tomatoes, red onion, cilantro, and cotija cheese.
  3. In a separate bowl, mix mayonnaise, lime juice, chili powder, salt, and black pepper.
  4. Add the cooked pasta to the vegetable mixture and pour the dressing over the top. Toss to combine.
  5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a spicy kick, include additional jalapeños or hot sauce.
  • This salad can be made a day in advance for easier meal prep.

Nutrition

Keywords: Mexican Street Corn, Pasta Salad, Easy Recipe, Summer Salad

Find it online: https://www.cookandcherish.com/mexican-street-corn-pasta-salad-a-fresh-easy-twist-for-you/