Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that encapsulates the essence of summer. With creamy pasta, sweet corn, juicy cherry tomatoes, and zesty lime, this salad is perfect for barbecues, picnics, or casual family dinners. Bursting with flavor and color, it’s guaranteed to be a crowd-pleaser at any gathering!
Ingredients
Scale
- 8 oz short pasta (rotini or penne)
- 1 cup fresh corn (grilled or canned, drained)
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (finely chopped)
- ½ cup fresh cilantro (chopped)
- ¼ cup lime juice (freshly squeezed)
- 1 tsp chili powder
- ½ cup feta cheese (crumbled)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- If using fresh corn, grill or boil until tender; let cool before cutting kernels off the cob.
- In a large bowl, mix cooled pasta, corn, cherry tomatoes, red onion, and cilantro.
- Whisk together lime juice, olive oil, chili powder, salt, and pepper in a small bowl.
- Pour dressing over the salad mixture and toss gently. Fold in crumbled feta.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 270
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg