Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a colorful, refreshing dish that combines smoky charred corn, creamy pasta, zesty lime, and queso fresco. Perfect for summer barbecues or casual weeknight dinners, this salad bursts with flavor and is sure to impress your guests. With its easy preparation and vibrant ingredients, it’s a delightful way to bring a taste of Mexico to your table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup sweet corn (fresh or frozen)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tbsp freshly squeezed lime juice
- 1/2 cup crumbled queso fresco
- 1 tsp chili powder
- 3 green onions, sliced
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- While the pasta cooks, heat a skillet over medium-high heat and sauté corn until golden charred (about 5 minutes). Remove from heat.
- In a large mixing bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper; whisk until smooth.
- Add cooked pasta, charred corn, cilantro, green onions, and half of the queso fresco to the bowl. Toss gently until well coated.
- Transfer to a serving dish and sprinkle remaining queso fresco on top. Chill for 30 minutes for enhanced flavors or serve immediately.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Customize by adding diced avocado or jalapeños for extra texture. For best flavor, grill fresh corn instead of using canned.