Description
The Easy Mexican Street Corn Pasta Salad is a bright, flavorful dish that perfectly combines traditional Mexican street corn with pasta. Ideal for summer gatherings, this salad bursts with fresh veggies, creamy dressing, and sweet corn, making it a vibrant addition to any meal.
Ingredients
Scale
- 2 cups of cooked pasta (elbow macaroni or fusilli works well)
- 1 can (15 oz) of sweet corn, drained
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup of diced red onion
- 1/4 cup of chopped fresh cilantro
- Juice of 2 limes
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Begin by cooking your pasta according to the package instructions. Drain and rinse with cold water.
- Chop all vegetables and place them in a large mixing bowl along with the drained sweet corn.
- Once the pasta has cooled, add it to the mixing bowl with the chopped vegetables and mix well.
- In a separate bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the creamy dressing over the pasta salad mixture and gently fold until well-coated.
Notes
- This salad is best enjoyed fresh, but can be stored for up to three days in an airtight container.
- To prevent the avocado from browning, add it just before serving if preparing in advance.
- Garnish with extra cilantro and lime wedges before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg