Description
A delightful twist on the classic Mexican street corn, this pasta salad combines creamy flavors with a touch of spice for a perfect side dish or light meal.
Ingredients
Scale
Pasta:
- 8 ounces rotini or elbow pasta
Corn Mixture:
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- salt and pepper to taste
- optional diced jalapeño or hot sauce for extra heat
Instructions
- Cook the pasta: Boil the pasta according to package instructions, then rinse under cold water and set aside.
- Sauté corn: In a skillet, sauté corn until lightly charred, then let cool.
- Prepare dressing: Whisk together mayonnaise, sour cream, spices, lime juice, salt, and pepper.
- Combine ingredients: Mix pasta, corn, red onion, cilantro, and cotija cheese in a bowl.
- Chill and serve: Refrigerate for at least 30 minutes before serving. Garnish with extra cotija and cilantro if desired.
Notes
- You can substitute feta cheese for cotija if needed.
- This salad tastes even better the next day and can be enhanced with grilled chicken or black beans for a full meal.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
