Mexican Street Corn Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad inspired by Mexican street corn, with corn, avocado, cilantro, and a creamy lime dressing. Fresh, vibrant, and ideal as a side or light vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces rotini or bowtie pasta, use gluten free if needed (3 ½ cups uncooked or 5 ½ cups cooked)
- 3 medium ears corn, cut from the cob (about 2 cups) (see Note if fresh corn is not available)*
- 1 cup fresh cilantro leaves, loosely packed, chopped
- 1 medium avocado, diced
- ⅓ cup finely diced red onion
- ⅓ cup crumbled or grated Cotija cheese (may substitute feta or Parmesan cheese)
- ¾ cup siggi’s whole milk plain yogurt**
- 3 tablespoons mayonnaise
- Zest and juice of 2 small limes (3 tablespoons juice + 1-2 teaspoons zest)
- 2 teaspoons chili powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 289mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 70mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.