Description
A vibrant and flavorful salad combining traditional Mexican street corn flavors with pasta, perfect for summer gatherings.
Ingredients
Scale
- 12 oz pasta (such as rotini or penne)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup diced red onion
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crumbled queso fresco
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- Combine the corn, red onion, cherry tomatoes, and queso fresco in a large bowl.
- Whisk together the mayonnaise, lime juice, chili powder, salt, and pepper in a separate small bowl.
- Add the cooked pasta to the corn mixture and pour the dressing over it.
- Mix well until all ingredients are combined.
- Garnish with fresh cilantro before serving. Enjoy chilled or at room temperature.
Notes
For best results, allow the salad to sit in the refrigerator for at least 30 minutes before serving to meld the flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg