0 from 15 votes
Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad has all the great flavors of elotes packed into a salad! This salad is filled with corn, red onion, cilantro, lots of cotija cheese, lime juice and chili powder! The beautiful colors of this salad make it a perfection addition to a summer BBQ, holiday get together, game night or movie night!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6
Calories: 208 kcal
Course:
Side Dish , Appetizer
Cuisine:
Mexican
Ingredients
- 4 cups corn (fresh, frozen or canned drained)
- 1 ½ cup dried pasta (of choice)
- ¼ cup cilantro (or parsley, chopped )
- 4 green onions (finely chopped)
- ½ cup cotija cheese (or feta, crumbled)
- ½ small red onion (finely diced)
- ½ red bell pepper (finely diced)
- 1 small Jalapeño (seeds removed, finely diced, optional)
Dressing
- 6 tablespoon Greek yogurt (or 3 tablespoon mayonnaise and 3 tablespoon sour cream)
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
Garnish
- chili powder (optional)
- cilantro (or parsley)
- cotija cheese (or feta cheese crumbled)
Instructions
- Optional: In a cast iron pan or regular frying pan on medium heat sauté the frozen or canned corn until lightly charred, approximately 5 minutes. A cast iron pan will provide the best char, or spread the corn out on a baking tray and broil in the oven for 2-3 minutes or until lightly charred. Set aside to cool. Or, brush the corn cobs with oil and grill for 2-3 minutes per side, or until lightly charred. Allow to cool and then slice the kernels off the cobs.
- Bring a large pot of salted water to a boil. Cook pasta of choice according to package instructions until cooked al dente. Drain and set aside.
- In a large bowl, add in the cooled corn, cooked pasta, green onions, cilantro, red onion, red pepper, jalapeno and cheese.
- In a small bowl, mix together the dressing ingredients.
- Pour the dressing over the salad and stir until evenly combined.
- Serve with additional chili powder sprinkled on top, chopped cilantro, and cotija or feta cheese. Enjoy!
Cup of Yum
Notes
- Storage
- Storage
- Store the pasta salad in an air tight container in the fridge for up to 3-4 days (check the best before date of your yogurt and cheese and adjust accordingly). As the pasta sits in the fridge the pasta will absorb the dressing. You can stir in an additional spoon of yogurt and a splash of lime juice just before serving.
- Make Ahead
- Make Ahead
- This pasta salad is even better the next day when the flavors have had time to develop. This is a healthy recipe for meal prep lunches! Prepare the salad up to 2-3 days in advance. You can stir in an additional spoon of yogurt and a splash of lime juice just before serving.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
36g
(12%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
12mg
(4%)
Sodium
349mg
(15%)
Potassium
358mg
(10%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
813IU
(16%)
Vitamin C
22mg
(24%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 349mg | 15% |
| Potassium | 358mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.