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Mexican Street Corn Pasta Salad Recipe with Avocado

Mexican Street Corn Pasta Salad Recipe with Avocado

by Sylvia Hofer
Mexican Street Corn Salad: A flavorful salad of grilled corn, fresh veggies, and tangy dressing, perfect for summer gatherings and BBQs.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Mexican
Servings 8
Calories 163 kcal

Equipment

  • 1 Large pot
  • 1 Large mixing bowl

Ingredients
  

  • 1 head of chopped romaine lettuce
  • 1 lb. cooked pasta
  • 2 cups grilled or roasted corn
  • ½ cup fresh cilantro
  • ½ cup fresh basil
  • 1 avocado
  • ½ cup Mexican cheese like cotija
  • 2 tablespoons of olive oil to toss pasta with after cooking it

Dressing

  • ½ cup sour cream
  • ½ cup mayo or yogurt
  • salt and pepper
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Chili Powder
  • 1 teaspoons Cayenne Pepper to your taste
  • 2 tablespoons Lime Juice

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook 1 lb. of pasta according to package instructions until al dente. Drain the pasta water out and toss it with 2 tablespoons of olive oil to prevent sticking. Let the pasta cool for 20 minutes.

Step 2: Prepare the Salad

  • Add the room temperature pasta to a large mixing bowl, then a head of chopped romaine lettuce, two cups of grilled or roasted corn, half a cup of chopped fresh cilantro, half a cup of chopped fresh basil, one cubed avocado, and half a cup of crumbled cotija cheese (or feta).

Step 3: Mix Well

  • Toss the ingredients together to combine them.

Step 4: Garnish and Serve

  • Garnish with additional fresh basil or cilantro, if desired. The salad becomes a tad more flavorful as it sits. Let it sit for a few minutes before serving.
  • There it is—an easy pasta salad recipe for you

Notes

How to Store

  1. Refrigeration:
    • Store promptly: After making the Mexican corn salad, store it in the fridge as soon as possible to maintain freshness.
    • Airtight container: Transfer the salad to an airtight container to prevent it from absorbing other odors from the fridge.
    • Shelf life: The salad typically stays fresh for 2-3 days in the refrigerator. It's best consumed within this time frame for best taste and texture.
  2. Before Storing:
    • Cool down: After cooking the corn, completely cool it down before mixing it with other ingredients and storing it. Adding hot ingredients can cause the salad to become soggy and spoil faster.
  3. Freezing:
    • Not recommended: Freezing Mexican corn salad is not recommended because the texture of the vegetables, especially the corn and any added ingredients like tomatoes and avocados, can become mushy and unappetizing upon thawing. 

Nutrition

Calories: 163kcalCarbohydrates: 21gProtein: 4gFat: 7gCholesterol: 8mgSodium: 16mgFiber: 3gSugar: 1g
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