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Street Corn Pasta Salad

Bright, creamy, and smoky, this pasta salad combines classic Mexican street corn flavors for a refreshing side or light main dish.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups pasta (like rotini or penne)
  • 1 cup roasted corn (fresh, frozen and thawed, or canned, drained)
  • 1 jalapeño, diced (remove seeds for less heat)
  • 1/2 cup cotija cheese, crumbled
  • 1 lime, juiced
  • 1/4 cup chili-lime dressing
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled pasta, roasted corn, cotija cheese, jalapeño, and lime juice.
  3. Drizzle with chili-lime dressing and toss to combine.
  4. Season with salt and pepper to taste.
  5. Garnish with fresh cilantro if desired.
  6. Serve chilled or at room temperature.

Notes

Cool the pasta completely before mixing to avoid sogginess. Roast corn for an authentic smoky flavor. Adjust jalapeño for desired heat level. This pasta salad tastes even better after a few hours as flavors meld.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 15mg

Keywords: pasta salad, street corn, summer salad, Mexican cuisine, potluck recipe