Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that brings the flavors of summer to your table. Combining tender pasta with sweet grilled corn, colorful bell peppers, and a zesty lime dressing, this salad is perfect for barbecues, picnics, or any gathering. Easy to prepare and packed with flavor, it’s a crowd-pleaser that will brighten up any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 2 ears fresh corn (grilled and kernels removed)
- 1 cup diced red bell pepper
- ½ cup chopped fresh cilantro
- ¼ cup freshly squeezed lime juice
- ½ cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Grill the corn over medium-high heat until charred (about 10 minutes). Let cool and cut off the kernels.
- In a large bowl, combine cooked pasta, grilled corn, diced bell pepper, and cilantro.
- In a separate bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat. Refrigerate for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Customize your salad by adding diced avocado for creaminess or swapping pasta for quinoa for a gluten-free option. Allowing the salad to chill enhances its flavors.