Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing twist on the beloved street food classic. This delightful dish combines tender fusilli pasta with sweet corn, juicy cherry tomatoes, and a creamy, zesty dressing, making it an ideal choice for summer barbecues, picnics, or as a hearty side at family dinners. The explosion of flavors from lime juice, spices, and cotija cheese ensures that every bite is packed with deliciousness. Easy to prepare and perfect for meal prep, this salad not only tastes fantastic but also looks stunning on any table.
Ingredients
Scale
- 8 ounces fusilli pasta
- 2 cups sweet corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup red onion, finely chopped
- 1 cup crumbled cotija cheese
- ¼ cup fresh cilantro, chopped
- Dressing: lime juice, chili powder, smoked paprika, garlic powder, salt, black pepper, mayonnaise, sour cream, olive oil
Instructions
- Cook the fusilli pasta in salted boiling water until al dente. Drain and cool.
- Grill fresh corn until lightly charred (or use frozen/canned corn).
- In a mixing bowl, combine cooked pasta with corn, tomatoes, bell pepper, onion, and cilantro.
- Whisk together dressing ingredients until smooth.
- Toss the dressing with the pasta mixture until evenly coated.
- Chill for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg