Mexican Street Corn Pasta Salad: Easy & Delicious Refreshing Twist
A refreshing twist on a classic dish, this Mexican Street Corn Pasta Salad combines vibrant flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn, fresh or frozen
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions; drain and let cool.
- In a large bowl, mix the cooled pasta with corn, bell pepper, jalapeño, red onion, and cilantro.
- In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and mix well to combine.
- Top with crumbled feta cheese before serving. Chill for at least 30 minutes for flavors to meld.
Notes
- For a spicy kick, leave some seeds in the jalapeño.
- Make this salad ahead of time for best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 15 mg