Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer to your table. With creamy dressing, sweet corn, and fresh vegetables, every bite is a burst of flavor. This easy-to-make salad is perfect for barbecues, picnics, or cozy dinners at home. Impress your guests with its colorful presentation and delightful taste.
Ingredients
Scale
- 8 oz rotini pasta
- 2 ears fresh corn on the cob (grilled)
- 1 red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup lime juice (freshly squeezed)
- 1/2 cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook rotini pasta in salted boiling water until al dente, then drain and set aside.
- Grill corn cobs over medium-high heat until charred (about 10 minutes), cool slightly, then slice off kernels.
- 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, diced bell pepper, and chopped cilantro. Pour dressing over the top and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Experiment by adding black beans or jalapeños for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.