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The Mexican street corn pasta salad recipe shines with its vibrant and fresh ingredients. Each component adds a burst of flavor and color.

Mexican Street Corn Pasta Salad

Impress your friends and family with a vibrant and delicious Mexican Street Corn Pasta Salad! This easy-to-make dish features fresh corn, zesty spices, creamy dressing, and colorful veggies, perfect for picnics, barbecues, or weeknight dinners. Discover essential ingredients, cooking tips, and creative variations to elevate your salad in this must-read blog post. Click through to explore the recipe and get ready to savor every bite!
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Ingredients
  

8 ounces rotini or fusilli pasta

2 cups fresh corn kernels (or canned, drained)

1 red bell pepper, diced

1/2 red onion, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 jalapeño, minced (seeds removed for less heat)

1 avocado, diced

1 cup crumbled cotija cheese (or feta as a substitute)

1/4 cup mayonnaise

2 tablespoons Greek yogurt (or sour cream)

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

    Prepare the Corn: If using fresh corn, you can grill it or sauté in a pan with a little olive oil for 5-7 minutes until slightly charred. If using canned corn, simply add it to the salad mix directly.

      Mix the Veggies: In a large bowl, combine the cooked pasta, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, minced jalapeño, and chopped cilantro.

        Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.

          Combine: Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.

            Fold in the Avocado and Cheese: Carefully fold in the diced avocado and crumbled cotija cheese, ensuring not to mash the avocado.

              Chill: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

                Serve: Taste and adjust seasoning if necessary before serving.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8

                    - Presentation Tips: Serve in a large bowl garnished with extra cilantro and a sprinkle of chili powder on top. Add lime wedges on the side for a fresh burst of flavor.