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Mexican Street Corn Pasta Salad for a Colorful Summer Feast

This Mexican Street Corn Pasta Salad is a refreshing, vegetarian-friendly dish that captures summer flavors in just 25 minutes.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Brunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 oz elbow or rotini pasta Substitute with gluten-free pasta for gluten-free option.
  • 2 cups corn Fresh or canned, frozen corn can also be used if fresh isn't available.
  • 1/2 cup red onion Diced; can be omitted.
  • 1/2 cup cherry tomatoes Halved; any small tomato variety works.
  • 1/4 cup cilantro Chopped; can substitute with parsley.
  • 1/2 cup cotija cheese Crumbled; feta cheese can be used as an alternative.
For the Dressing
  • 1/4 cup mayonnaise Can use Greek yogurt for a lighter option.
  • 2 tbsp lime juice Adjust to taste.
  • 1 tsp chili powder Increase for spiciness.
  • salt To taste.
  • pepper To taste.

Equipment

  • large pot
  • Colander
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 7-9 minutes. Drain and rinse under cold water.
  2. Dice the red onion, halve the cherry tomatoes, and chop the cilantro.
  3. In a bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
  4. In a large mixing bowl, combine the cooled pasta, corn, red onion, cherry tomatoes, cilantro, and cotija cheese. Drizzle with dressing and toss gently to coat.
  5. Cover and refrigerate for at least 30 minutes to meld flavors.
  6. When ready to serve, stir, adjust seasoning, and enjoy cold.

Notes

For best flavors, allow to chill overnight. The salad can be prepared a day in advance.