Mexican Street Corn Pasta Salad: Fresh, Flavorful, and Easy to Make
Enjoy a vibrant and delicious Mexican Street Corn Pasta Salad that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixed
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 2 cups corn, grilled
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- Salt to taste
- 1/2 cup feta cheese, crumbled
Instructions
- Cook the pasta according to package instructions, then drain and let cool.
- In a large bowl, combine the pasta, corn, cherry tomatoes, avocado, red onion, and cilantro.
- In a separate bowl, whisk together lime juice, chili powder, and salt.
- Pour the dressing over the pasta salad and toss to combine.
- Sprinkle with feta cheese before serving.
Notes
- For a spicier kick, add jalapenos.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Mexican Street Corn Pasta Salad, pasta salad, summer salad, corn salad