Description
This Mexican Street Corn Pasta Salad is a flavorful twist on traditional pasta salad, combining the vibrant flavors of Mexican street corn with pasta for a delicious side dish or light main course.
Ingredients
Scale
Pasta:
- 8 oz rotini pasta
Corn Mixture:
- 3 cups corn kernels (fresh, frozen, or canned)
Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro (chopped)
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Cook Corn: If using fresh or frozen corn, heat a large skillet over medium-high heat, add a small drizzle of oil, and cook corn until slightly charred, about 5–7 minutes.
- Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper until smooth.
- Combine Ingredients: Add cooled pasta, corn, cotija cheese, and cilantro to the bowl. Toss until everything is evenly coated.
- Chill: Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- For extra zest, add finely diced red onion or jalapeño.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Stovetop
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
