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Best Mexican Street Corn Pasta Salad

A delightful pasta salad combining sweet corn, creamy avocado, and zesty lime, inspired by Mexican street corn.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish, Salad
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (cooked and cooled)
  • 1 cup corn (fresh, frozen, or canned)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1 whole avocado, diced
  • 1/4 cup cilantro, chopped
Dressing Ingredients
  • 1/2 cup mayonnaise Can substitute with vegan mayo for a dairy-free version.
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Cotija cheese for topping (optional) Can be omitted or replaced with a non-dairy cheese.

Method
 

Preparation
  1. Start by boiling water in a large pot. Add the pasta and cook according to package instructions. Once done, drain and rinse under cold water to stop the cooking process.
  2. While your pasta is cooking, chop your red onion, cherry tomatoes, avocado, and cilantro.
  3. In a medium bowl, combine the mayonnaise, lime juice, chili powder, salt, and pepper. Stir until smooth and creamy.
  4. Once the pasta is cool, toss it in a large mixing bowl with the corn, chopped veggies, and cilantro.
  5. Pour the dressing over the pasta and gently mix until everything is well coated.
  6. Top with crumbled Cotija cheese if desired and serve immediately or chill for 30 minutes to enhance the flavors.

Notes

Allow the salad to chill for about 30 minutes before serving to help meld the flavors. Store in an airtight container in the refrigerator for up to three days.