Description
A delicious and vibrant pasta salad inspired by the flavors of Mexican street corn, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (elbow or rotini)
- 2 cups corn (fresh or frozen)
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large skillet, sauté the corn over medium heat until slightly charred, about 5-7 minutes.
- In a large bowl, combine the cooked pasta, charred corn, red onion, cherry tomatoes, cilantro, and cotija cheese.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add avocado for extra creaminess.
- This salad can be made a day in advance for better flavor.
- Adjust the spice level by adding more or less chili powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Mexican Cuisine, Summer Salad