Description
A vibrant pasta salad that captures the essence of Mexican street corn with sweet corn, creamy dressing, and zesty lime.
Ingredients
Scale
- 8 oz pasta (such as rotini or penne)
- 2 cups corn kernels
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to the package instructions. Drain the pasta and set it aside to cool completely.
- Prepare the corn: If using fresh corn, grill or boil the ears until tender, then carefully slice off the kernels. For canned or frozen corn, simply drain or thaw, respectively.
- Combine the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth and creamy.
- Mix it all together: Add the cooled pasta, corn, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using) to the dressing mixture. Gently toss until every ingredient is coated beautifully.
- Refrigerate to chill: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Prepare the salad a day in advance to allow flavors to deepen. Consider using an air fryer for the corn for a smokier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg