Mexican Street Corn Pasta Salad
A vibrant fusion salad combining penne pasta with the creamy, tangy flavors of Esquites.
Word Recipe Kitchen
Tested & verified by our culinary team
25 minsEasy8 servings
Nutrition per serving
340
Calories
9g
Protein
45g
Carbs
15g
Fat
Ingredients
- 1 lbPenne pasta
- 3 cupsRoasted corn kernels
- 1/2 cupCotija cheese
- 1/2 cupMayonnaise
- 2 tbspLime juice
- 1 tspChili powder
Instructions
- 1
Cook pasta in salted water until al dente; drain and cool.
- 2
In a large bowl, whisk mayonnaise, lime juice, and chili powder.
- 3
Add pasta, corn, and half the Cotija cheese.
- 4
Toss well to coat everything in the dressing.
- 5
Garnish with remaining cheese and fresh cilantro.
Nutrition Facts
Servings 8Serving Size 1
Amount Per Serving
Calories340
% Daily Value *
Total Fat 15g19%
Saturated Fat 6.8g34%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 45g16%
Dietary Fiber 4g14%
Sugars 6.8g
Protein 9g18%
Vitamin A 200 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Mexican Street Corn Pasta Salad
- • This recipe packs well for meal prep - store in airtight containers.
- • Save a cup of pasta water - the starch helps bind sauces.
- • Roll citrus on the counter before juicing to get more juice out.
- • Grate cheese fresh rather than pre-shredded for better melting and flavor.
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