Mexican Street Corn Pasta Salad: A Bold and Easy Must-Try Dish
Mexican Street Corn Pasta Salad is a must-try dish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 1 cup corn kernels
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped cilantro
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta according to package instructions; drain and let cool.
- In a large bowl, combine corn, red onion, bell pepper, cherry tomatoes, feta cheese, and cilantro.
- Add the cooled pasta to the vegetable mixture.
- In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Can be served warm or cold.
- Feel free to add avocado for extra creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Mexican Street Corn, Pasta Salad, Easy Recipe