Description
A flavorful twist on Mexican street corn, this pasta salad combines sweet corn, creamy dressing, tangy lime, and Mexican spices with tender pasta for a vibrant side dish or light main course.
Ingredients
Units
Scale
- 12 oz pasta (rotini or penne)
- 3 cups corn kernels (fresh, canned, or frozen and thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled (plus more for garnish)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup chopped red onion
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool, then set aside.
- If using fresh corn, grill or sauté it until slightly charred. If using canned or thawed frozen corn, you can also char it in a skillet for added flavor.
- In a large bowl, mix the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper.
- Add the cooked pasta, corn, red onion, jalapeño, and cilantro to the bowl. Toss until everything is evenly coated.
- Stir in the cotija cheese and mix gently.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Garnish with additional cotija cheese and cilantro before serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- For extra spice, add hot sauce or extra jalapeño.
- This salad is best served cold and can be made a day ahead.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg