Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of summer in every bite. This delightful salad combines sweet corn, al dente pasta, and fresh veggies, all tossed in a zesty lime dressing. Perfect for picnics, potlucks, or family gatherings, it’s easy to make and completely customizable. Enjoy this refreshing dish as a side or light meal that will impress everyone at your gathering!
Ingredients
Scale
- 8 oz short pasta (like rotini or penne)
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 cup diced bell peppers (red or yellow)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 3 tbsp extra virgin olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted water according to package instructions until al dente. Drain and rinse under cold water.
- Cut fresh corn kernels off the cob or thaw frozen corn.
- Chop the bell peppers and red onion while the pasta cools.
- In a large bowl, combine cooked pasta, corn, bell peppers, onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently until well coated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg