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Creamy Mexican Street Corn Pasta Salad Recipe

This vibrant Mexican Street Corn Pasta Salad combines sweet corn, creamy dressing, and zesty spices, making it the ideal side dish for summer gatherings.

Ingredients

  • 12 oz pasta elbow or fusilli
  • 2 cups sweet corn fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/2 cup cotija cheese crumbled
  • 1 avocado diced
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/4 cup fresh cilantro chopped
  • Salt and pepper to taste

Instructions

  • Cook the pasta according to package instructions until al dente, then drain.
  • In a large bowl, combine cooked pasta, corn, cherry tomatoes, red onion, and avocado.
  • In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until well blended.
  • Pour the dressing over the pasta mixture and toss gently to combine.
  • Add cotija cheese and cilantro to the salad, mixing carefully.
  • Taste and adjust seasoning, then refrigerate for at least 30 minutes before serving.