Description
A flavorful pasta salad inspired by Mexican street corn, featuring creamy, spicy, and tangy elements.
Ingredients
Scale
- 1 pound pasta, cooked and cooled
- 1 (15 ounce) can corn, drained
- 1 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1–2 jalapeños, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese or feta cheese
- 1/4 cup finely diced red onion
Instructions
- In a large bowl, combine the cooked and cooled pasta with the drained corn.
- In a separate medium bowl, whisk together the mayonnaise, chopped cilantro, lime juice, minced jalapeños (if using), chili powder, cumin, and cayenne pepper (if using).
- Pour the dressing over the pasta and corn mixture.
- Season with salt and pepper to your taste.
- Gently toss to coat everything evenly.
- Stir in the crumbled cotija cheese and diced red onion.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a spicier salad, leave some seeds in the jalapeños or add more cayenne pepper.
- If cotija cheese is unavailable, feta cheese is a good substitute.
- You can add grilled chicken or shrimp for a more substantial meal.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Mexican street corn pasta salad, corn pasta salad, Mexican pasta salad, elote pasta salad, easy pasta salad, summer salad, vegetarian pasta salad