Mexican Street Corn Pasta Salad | Creamy Summer Side
A tangy, vibrant pasta salad with charred corn, lime, and chili-spiced mayo dressing, paired with bow-tie pasta. Bright cilantro and green onion balance the creamy texture.
Ingredients
- Bow-tie pasta (or pasta of choice) 12 ounces
- Corn (grilled or boiled) 6 ears
- Cilantro 1/2 cup, chopped
- Green onion 1/3 cup, chopped
- Salt and black pepper to taste
- Mayo 1/3 cup
- Chili powder 1 teaspoon
- Cayenne pepper 1/4 teaspoon
- Garlic clove, grated 1 clove
- Lime juice 1 lime, juiced
- Cotija or feta cheese 1/2 cup, crumbled (optional)
Instructions
- Cook pasta al dente according to package instructions; drain and set aside.
- Grill or boil corn, then cut kernels from the cob.
- Whisk mayo, chili powder, cayenne pepper, grated garlic, and lime juice in a large bowl.
- Add cooled pasta, corn kernels, cilantro, and green onion to the dressing.
- Fold in crumbled cotija or feta cheese (if using).
- Season with salt and pepper to taste.
- Chill for 15 minutes before serving.
Notes
Use frozen thawed corn as a substitute
Smoked paprika can replace chili powder for milder flavor
Add crumbled cotija or feta for a savory contrast
Store in an airtight container for up to 24 hours
Smoked paprika can replace chili powder for milder flavor
Add crumbled cotija or feta for a savory contrast
Store in an airtight container for up to 24 hours
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 10gSaturated Fat: 3gCholesterol: 20mgSodium: 400mgFiber: 2gSugar: 6g
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