Mexican Street Corn Pasta Salad

    Mexican Street Corn Pasta Salad

    A vibrant fusion salad combining penne pasta with the creamy, tangy flavors of Esquites.

    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. 1

      Cook pasta in salted water until al dente; drain and cool.

    2. 2

      In a large bowl, whisk mayonnaise, lime juice, and chili powder.

    3. 3

      Add pasta, corn, and half the Cotija cheese.

    4. 4

      Toss well to coat everything in the dressing.

    5. 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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