Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a great addition to any cookout or dinner menu. I fell so in love with the Grilled Mexican Street Corn flavors that I just had to turn it into a pasta salad along with delicious tomatoes and avocados.
Pasta salad is the perfect summer side dish for any day of the week and of course barbecues and potluck dinners. This one is so easy to make ahead and it’a a real crowd pleaser.
Mexican Street Corn Pasta Salad
It seems like dinner always needs to happen in a hurry at our house. It helps a lot to have some make ahead side dishes ready to go like this Mexican Street Corn Pasta Salad.
I am very pleased to be partnering again this year with Produce for Kids to help end hunger. This post is sponsored by Produce for Kids but all thoughts and opinions are my own.
1 in 4 children in Oklahoma struggles with hunger. Look for the Produce for Kids signage in your local Homeland store & learn how you can help support Regional Food Bank of Oklahoma.
Through the Regional Food Bank of Oklahoma’s Backpack Program, children receive a backpack full of kid-friendly, non-perishable and nutritious food on Friday to sustain them over weekends and school holidays. During the 2016-17 school year, over 24,000 students in 500 schools participated in the Backpack Program. Support brands with the Produce for Kids signage in your local Homeland store to help give back to this program.
Getting kids (and adults at my house) to eat more veggies can be a challenge. I love to incorporate them into quick and easy pasta salads and I never hear a complaint!
I chose Delano Farms Grape Tomatoes, Avocados from Mexico, Real Sweet Vidalia Onions, plus fresh corn and cilantro for this flavorful summer side dish.
How to Make Mexican Street Corn Pasta Salad:
- Cook pasta according to package directions, drain and rinse in cold water.
- Cut cooked corn off of cob.
- Chop avocados, tomatoes, onion, and cilantro.
- Mix together mayonnaise, sour cream, lime juice, garlic, chili powder and cheese.
- Combine all ingredients into a large bowl and stir until combined.
- Cover and refrigerate until ready to serve.
I love the flavors of this easy salad and I think it will be a big hit for any summer cookout or family dinner. You could always switch up the veggies for what you have on hand. That’s the wonderful thing about pasta salad, perfect for using what you have in the fridge.
If you are making this ahead, you might want to stir your avocados in just before serving, especially if they are on the ripe side.
I seem to get into a side dish rut and I’m determined to add a few new recipes to our summer meals this year. Our garden is growing like crazy and I hope to be sharing lots more veggie recipes with you soon.
Our squash plants are blooming and our tomato plants are loaded. We also have snap peas, green beans, cucumbers, okra, broccoli, onions, lettuce, and several varieties of sweet peppers.
If only we could get a rain! It’s so hot and dry here this year. Our weather has been more like August than June. Pretty worrisome for our pastures, hay crop and water for our cows. Tough on all of those farmers out there too.
So let me know if you have any recipe requests for summer dishes. I’m looking for more ideas for fresh vegetables.
Delicious Dishes to Complete Your Meal:
- Spicy Honey Grilled Chicken Tenders
- Broccoli Pineapple Salad
- Sesame Pasta Salad
- White Cheddar Potato Rolls
- Summer Salads in Jars with Cheese Crisps and Avocado Dressing
More Produce for Kids Recipes to Check Out:
- Grilled Chicken Tostadas
- Pineapple Guacamole
- BBQ Roast Beef Wraps with Sweet Pepper Slaw
- Pineapple Pico de Gallo Avocado Toasts
- BLT Wraps with Strawberry Vinaigrette
- Easy Pasta Salad
- Meal Planning ~ Produce for Kids
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Mexican Street Corn Pasta Salad
Ingredients
- 16 ounces pasta like macaroni cooked, drained, rinsed with cold water
- 1 cup grilled or cooked corn cooled and cut from cob
- 1 cup diced grape tomatoes
- 2 avocados peeled, seeded and cut into bite-size pieces
- Juice of 1/2 lime to squeeze over avocados
- 1/2 cup diced vidalia onion
- 1/2 cup fresh cilantro chopped
- 3/4 cup mayonnaise
- 3/4 cup sour cream or plain Greek yogurt
- 1 teaspoon granulated garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 cup cotija cheese can substitute Parmesan or Feta
Instructions
- Add pasta, corn, tomatoes, onion and cilantro to a large bowl.
- If serving immediately, squeeze juice of 1/2 lime over avocado and add to pasta. If serving later, add avocado right before serving.
- Mix mayonnaise, sour cream, garlic, chili powder and salt together and pour over pasta. Stir to coat evenly.
- Add cheese and stir to combine.
- Serve immediately or cover and refrigerate until ready to serve.
Nutrition
We love this dish,
Goes good with just about everything,
Thanks Miss Your such a Great Cook,
Never had a salad like this. Looks so pretty! Will be serving it to the crowd on the 4th of July. Know it will be a hit!