The Chunky Chef · by The Chunky Chef★ 4.3 (6)
Mexican Street Corn Pasta Salad
NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 27%
CARBS 69G59% OF CAL
8G FIBER53G OTHER8G TOTAL SUGAR
FAT 16G32% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled pasta salad capturing the flavors of Mexican street corn with mayo, sriracha, lime, corn, beans, avocado, and cilantro. Great for cookouts and potlucks.
sidemexicansalad🍲 stockpotdairy freeveganvegetarian
View the full recipe on The Chunky Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup mayonnaise
- 2 - 3 tsp sriracha sauce
- 1/2 lime (juiced)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp ancho chile pepper (optional but recommended)
- 1 lb. dried pasta (we used fusilli)
- 2 15 oz cans corn (drained well)
- 1 15 oz can dark red kidney beans (or black beans, drained and rinsed well)
- 1/2 cup diced red onion
- 1/3 cup diced green onions
- 1/2 cup chopped cilantro
- 1/4 cup canned diced green chiles (roughly chopped)
- 1 large avocado (peeled and diced (added before serving))
At a glance
PER SERVING · TIME 90M
CAL 23%·PRO 27%
CARBS 69G59% OF CAL
8G FIBER53G OTHER8G TOTAL SUGAR
FAT 16G32% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 21m
- Cook
- 9m
- Sodium
- 708mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 21M
- SODIUM
- 708MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.