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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad for Refreshing Summer Gatherings

Enjoy the vibrant flavors of Mexican Street Corn Pasta Salad, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 cups
Course: Salads
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Salad
  • 8 ounces Rotini Pasta Feel free to use gluten-free pasta for a gluten-free version.
  • 2 cans Sweet Corn Fresh grilled corn can substitute for a smokier flavor.
  • ½ cup Cotija Cheese Feta cheese is a good alternative if cotija is unavailable.
  • ½ cup Green Onions Use regular onions sparingly if needed.
  • ¼ cup Fresh Parsley Swap for cilantro to enhance the Mexican flavor profile.
  • 1 large Jalapeño Optional; omit or use bell pepper for a milder taste.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt can make a lighter version.
  • 1 tablespoon Lime Juice Fresh lemon juice works as a substitute if necessary.
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Salt Additional salt for pasta water.
  • ½ teaspoon Chili Powder Consider adding cubed avocado for additional richness.
  • ½ teaspoon Smoked Paprika Infuses depth and a smokiness.

Equipment

  • Large pot
  • Mixing bowl
  • Colander
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare Your Ingredients: Start by gathering all your ingredients. Slice the green onions, finely chop the parsley, and if desired, dice the jalapeño. Set aside and open and drain the cans of sweet corn.
  2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions, about 8-10 minutes. Drain and cool under cold running water.
  3. Combine the Base Ingredients: In a large mixing bowl, combine the cooled rotini, drained corn, cotija cheese, green onions, parsley, and jalapeño. Gently mix to distribute.
  4. Make the Dressing: In a small bowl, whisk together mayonnaise, lime juice, black pepper, salt, chili powder, and smoked paprika until smooth.
  5. Combine Salad and Dressing: Pour the dressing over the pasta mixture. Toss gently to coat the pasta evenly with the dressing.
  6. Chill the Salad: Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, preferably overnight.
  7. Serve and Enjoy: Toss the salad before serving. Serve chilled alongside grilled meats or as a standalone dish.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 120mgIron: 1mg

Notes

Chill for at least one hour to let flavors meld. For a smoky twist, grill fresh corn instead of using canned corn. Adjust jalapeño heat to taste and give the salad a gentle toss before serving.

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