Description
A refreshing pasta salad inspired by Mexican street corn, featuring vibrant flavors and textures.
Ingredients
Scale
- 8 ounces of pasta
- 2 cups of corn kernels
- 1/2 cup of red onion, chopped
- 1/2 cup of cilantro, chopped
- 1 cup of cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup of cotija cheese, crumbled
- 1/4 cup of mayonnaise
- 2 tablespoons of lime juice
- 1 teaspoon of chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the corn, red onion, cilantro, cherry tomatoes, and avocado.
- Add the cooled pasta to the bowl.
- In a separate bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Sprinkle cotija cheese on top before serving.
Notes
- Serve chilled or at room temperature.
- Can substitute feta cheese for cotija if desired.
- Add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican Street Corn Pasta Salad