Description
Savor the vibrant flavors of summer with this Mexican Street Corn Pasta Salad! This colorful dish combines tender pasta, sweet grilled corn, zesty lime, and creamy queso fresco, making it a delightful addition to any gathering. Perfect for barbecues or picnics, each bite is a refreshing reminder of sun-soaked street markets in Mexico. Enjoy it chilled or at room temperature for a satisfying and easy-to-make side dish that everyone will love.
Ingredients
Scale
- 8 oz elbow macaroni (or rotini)
- 2 ears fresh sweet corn
- 1 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1/2 cup mayonnaise (or Greek yogurt)
- 4 oz queso fresco, crumbled
- 1 tsp chili powder
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Grill the corn over medium heat until slightly charred, approximately 10 minutes. Allow to cool before cutting kernels off the cob.
- In a bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- In a large mixing bowl, combine cooked pasta, grilled corn kernels, chopped cilantro, diced red onion, and crumbled queso fresco. Pour dressing over the mixture and toss gently until well-coated.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg