Mexican Street Corn Pasta Salad

Julie Wunder

Mexican Street Corn Pasta Salad is a healthy vegetarian summer pasta salad filled with fire-roasted corn, peppers, onion, cotija cheese, and cilantro with a Mexican flavored dressing with Greek yogurt, lime, and taco seasoning. Perfect for everything from a family dinner to a cookout. This unexpected and fresh twist on pasta salad will have everyone asking for seconds.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner, Lunch

Cuisine American, Mexican

Servings

Calories 188 kcal

Ingredients

Salad:

2 cups pasta
2 cups fire-roasted corn, see ingredient notes
½ cup jalapeno or bell pepper, diced
½ cup red onion, diced
½ cup cilantro, chipped
½ cup cotija cheese

Dressing:

¼ cup mexican crema
¼ cup plain greek yogurt
1 tablespoon lime juice
1 teaspoon taco seasoning
salt & pepper, to taste

Instructions

In a large pot of salted, boiling water, cook your pasta according to package instructions. Drain the pasta and rinse it with cold water to cool it down.
In the bottom of a large mixing bowl, whisk together the crema, plain Greek yogurt, lime juice, and taco seasoning.
On the top of the dressing add the cooled pasta, corn, pepper, and onion. Mix until well combined and then carefully fold in the crumbled cotija cheese and cilantro.
Serve immediatly.

Notes

Storage & Leftovers

Due to the cilantro, this dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to five days. If you are making this ahead, stir in the cilantro and cheese just before serving. I would not freeze this dish.

Nutrition

Calories: 188kcalCarbohydrates: 29gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 191mgPotassium: 227mgFiber: 2gSugar: 4gVitamin A: 371IUVitamin C: 15mgCalcium: 98mgIron: 1mg

Keyword Mexican Street Corn Pasta Salad

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