Mexican Street Corn Pasta Salad Recipe
Street Corn Pasta Salad is a vibrant, flavorful dish that combines the smoky, tangy, and spicy elements of Mexican street corn with the hearty satisfaction of pasta salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 8 oz pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- ¼ cup chopped cilantro
- ¼ cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
1. Cook the pasta according to package instructions. Drain and set aside to cool.
2. If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
3. In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
4. Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl.
5. Toss to combine.
6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For extra flavor, grill the corn before cutting off the kernels.
Add diced avocado for a creamy twist.
Adjust the spice level by adding more or less jalapeño and chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Find it online: https://paulakitchen.com/mexican-street-corn-pasta-salad-recipe/