Mexican Street Corn Pasta Salad
A vibrant and flavorful pasta salad inspired by Mexican street corn, perfect for summer BBQs and taco nights.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta (elbow or shell)
- 1 cup sweet corn (fresh, frozen, or canned)
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- Prepare the corn by grilling or sautéing fresh corn until charred, or thawing frozen corn, or draining canned corn.
- Mix the mayonnaise, sour cream, lime juice, chili powder, and paprika in a large mixing bowl until smooth.
- Combine the cooled pasta, corn, chopped cilantro, and crumbled cotija in the bowl with the dressing and toss gently.
- Chill the salad in the refrigerator for about 30 minutes to allow flavors to meld.
Notes
Add chopped bell peppers or radishes for extra crunch, and adjust spice levels by modifying chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg