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Mexican Street Corn Pasta Salad

A vibrant and flavorful salad featuring sweet corn, creamy dressing, and a hint of lime, perfect for summer barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 oz Elbow pasta Cooked until al dente
  • 1 cup Sweet corn Drained and rinsed
Vegetables
  • 1 Red onion Chopped
  • 1 Red bell pepper Chopped
  • 1/4 cup Cilantro Chopped
Dressing
  • 3 tbsp Lime juice Freshly squeezed
  • 1/2 cup Mayonnaise For creaminess
  • 1 tsp Chili powder Adds a hint of spice

Method
 

Preparation
  1. Cook the elbow pasta according to package instructions until al dente, about 8-10 minutes.
  2. While the pasta cooks, drain and rinse sweet corn under cold water to cool.
  3. Chop the red onion and red bell pepper into small pieces.
  4. Rinse and roughly chop the cilantro.
  5. Once the pasta is cooked, drain and set aside to cool.
Mixing
  1. In a large mixing bowl, combine the cooked and cooled pasta, sweet corn, chopped onion, and bell pepper.
  2. Add the chopped cilantro to the mixture.
  3. In a separate bowl, whisk together lime juice, mayonnaise, and chili powder until smooth.
  4. Pour the dressing over the pasta mixture and toss gently to combine all ingredients evenly.
Serving
  1. Chill the pasta salad in the refrigerator for at least 30 minutes to allow flavors to meld.
  2. Serve chilled, garnished with additional cilantro if desired.

Notes

For added crunch, consider tossing in diced cucumber or avocado just before serving. Store leftovers in an airtight container for up to 3 days. If making ahead, add a little extra lime juice right before serving to refresh the flavor.