This easy mexican street corn summer pasta salad is the perfect chilled dish for warm days! Made with corn, jalapenos, avocado and cojita cheese.
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Pin ItHow to Make Mexican Street Corn Summer Pasta Salad
- Cook the Pasta and Corn. Cook the pasta according to the package instructions, drain, and rinse under cold water. Grill the corn for 8–10 minutes until charred, then cool and cut off the kernels.
- Combine the Ingredients. In a large bowl, mix the cooked pasta, grilled corn, avocado, red onion, jalapeño, cilantro, and crumbled cotija cheese.
- Make the Dressing and Toss. Whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Pour over the pasta mixture, toss gently, and refrigerate for 30 minutes before serving.
Make-Ahead and Storage Instructions
To Make-Ahead: You can cook the pasta and grill the corn up to 1 day in advance. Store them separately in the fridge. Prepare the dressing ahead of time and refrigerate. Combine all ingredients, except avocado, and refrigerate for up to 4 hours before serving.
To Store: Store leftover summer pasta salad in an airtight container in the fridge for up to 3 days. For best texture, add the avocado just before serving.
Summer Pasta Salad
This summer pasta salad recipe is a fresh, yummy pasta dish with corn, avocado, and a homemade lime dressing.
Ingredients
- 8 oz pasta, such as rotini or penne
- 2 ears of corn
- 1 avocado, chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ cup chopped cilantro
- ¼ cup diced red onion
- 1 jalapeño, sliced
- salt and black pepper to taste
Instructions
- Cook the pasta according to the package instructions.
- Drain and rinse under cold water to cool. Set aside.
- Grill the ears of corn over medium-high heat for about 8–10 minutes, turning occasionally, until lightly charred.
- Let cool, then cut the kernels off the cob and place them in a large bowl.
- Add the cooked pasta, grilled corn, avocado, red onion, jalapeño, cilantro, and crumbled cotija cheese to the bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and black pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss gently until everything is well combined.
- Refrigerate for at least 30 minutes before serving.
Nutrition
Serving: 1gCalories: 483kcalCarbohydrates: 57gProtein: 12gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 23mgSodium: 285mgPotassium: 550mgFiber: 6gSugar: 5gVitamin A: 633IUVitamin C: 10mgCalcium: 85mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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