Savor Summer with Zesty Mexican Street Corn Pasta Salad

Enjoy a vibrant Mexican Street Corn Pasta Salad that's a crowd-pleaser, blending sweet, smoky, and tangy flavors perfect for summer gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: PASTA

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 ounces short pasta (penne or fusilli)
2 ears fresh corn grilled
1 medium red onion finely diced
1/2 cup cilantro fresh, chopped
1/2 cup feta cheese crumbled

For the Dressing

1 cup mayonnaise or Greek yogurt
1/4 cup lime juice freshly squeezed
1 teaspoon chili powder adjust to taste

For the Toppings

1 cup crushed tortilla chips for crunch
1 medium avocado diced

Equipment

grill
large bowl
small bowl

Method

Directions

Boil short pasta in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
Preheat your grill to medium-high heat. Grill fresh corn until charred and fragrant, around 10 minutes. Cool and cut off the kernels.
In a large bowl, combine the cooled pasta, grilled corn, diced red onion, and fresh cilantro. Gently toss to mix.
In a separate bowl, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt. Adjust seasoning as needed.
Pour the dressing over the pasta mixture. Stir gently to coat evenly.
Just before serving, sprinkle crushed tortilla chips on top and fold in diced avocado. Serve immediately or chill for a bit.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 500mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Optional: Garnish with extra cilantro for added freshness and color.

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