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Mexican Street Corn Pasta Salad

A delightful dish that combines the vibrant flavors of Mexican street food with tender pasta, sweet corn, and zesty spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (your favorite type) Cook until al dente
  • 2 cups fresh corn Grill or sauté until charred
  • 1 medium red onion, diced For crunch
  • 1 medium bell pepper, diced For color and crunch
  • 1 medium avocado, diced Add just before serving for freshness
Dressing
  • 1 cup mayonnaise Base of the creamy dressing
  • 2 tbsp lime juice Freshly squeezed for best flavor
  • 1 tsp chili powder Adjust to taste
  • 1 clove garlic, minced For additional flavor

Method
 

Preparation
  1. Cook your favorite pasta according to package instructions until al dente.
  2. While the pasta is cooking, grill or sauté the corn until it's charred and fragrant.
  3. In a large bowl, combine the grilled corn, diced red onion, bell pepper, and avocado.
  4. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, and minced garlic to make the dressing.
Mixing
  1. Once the pasta is ready, drain and add it to the bowl with the vegetables.
  2. Pour the dressing over the pasta and vegetables, and toss everything together until well-coated.
  3. Let the salad chill in the refrigerator for at least one hour before serving.

Notes

For added texture, consider mixing in crumbled feta or cotija cheese. Serve it cold, at room temperature, or alongside grilled chicken or fish.