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Mexican Street Corn Pasta Salad: Best Flavorful Twist for Summer

Mexican Street Corn Pasta Salad
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This Mexican Street Corn Pasta Salad is a delightful twist on a classic dish, bursting with fresh flavors perfect for summer gatherings.

Ingredients

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  • 8 ounces pasta
  • 2 cups corn kernels
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/2 cup cilantro, chopped
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large bowl, combine the corn, bell pepper, avocado, cilantro, red onion, and cotija cheese.
  3. Add the cooked pasta to the vegetable mixture.
  4. In a small bowl, whisk together chili powder, lime juice, olive oil, salt, and pepper.
  5. Pour the dressing over the pasta salad and toss gently to combine.
  6. Serve chilled or at room temperature.

Notes

  • This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
  • Feel free to add grilled chicken or shrimp for extra protein.

Nutrition

Find it online: https://www.bakingonly.com/mexican-street-corn-pasta-salad-best-flavorful-twist-for-summer/