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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines sweet corn, creamy pasta, and zesty lime for a delightful burst of taste. Perfect for summer gatherings or cozy nights in, this salad is not just a feast for the palate but also a colorful addition to any table. Easy to prepare and highly customizable, it will quickly become a favorite for potlucks, barbecues, and family meals. Enjoy the joy of sharing good food with loved ones as you savor each delicious bite!

  • Total Time: 25 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 8 oz elbow macaroni
  • 2 cups fresh corn (off the cob or canned)
  • 1/2 cup red onion (finely chopped)
  • 1 cup bell peppers (diced, mixed colors)
  • 1/4 cup cilantro (chopped)
  • Juice of 2 limes (freshly squeezed)
  • 1/2 cup mayonnaise (or Greek yogurt)
  • 1 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the elbow macaroni in salted boiling water until al dente. Drain and cool.
  2. If using fresh corn, grill until charred; if canned, simply drain and rinse.
  3. In a large bowl, combine cooked pasta, corn, red onion, bell peppers, and cilantro.
  4. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
  5. Pour dressing over the pasta mixture; toss gently to combine.
  6. Cover and refrigerate for at least 30 minutes before serving.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 10mg

Keywords: For added protein, consider mixing in black beans or grilled chicken. For extra crunch, top with crushed tortilla chips just before serving. This salad can be made a day in advance; wait to add avocado until serving.