Mexican Street Corn Pasta Salad
A vibrant and flavorful pasta salad inspired by Mexican street corn, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked pasta (elbow macaroni or rotini)
- 2 cups grilled corn kernels (or canned/frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and spread it out on a baking sheet to cool.
- Grill the corn until it is beautifully charred, about 8-10 minutes. Cut the kernels off the cob once cooled.
- Make the creamy dressing by combining mayonnaise and sour cream in a mixing bowl. Whisk in lime juice, chili powder, and cumin until smooth.
- Combine the cooled pasta with the grilled corn in a large mixing bowl. Pour the creamy dressing over the mixture and gently fold to coat.
- Add the chopped cilantro and sprinkle in the crumbled cotija cheese, seasoning with salt and pepper to taste.
- Serve the pasta salad chilled or at room temperature, garnished with extra cilantro and cotija if desired.
Notes
For added flavor, consider minced garlic or diced red onion in the dressing. Feta cheese is a great substitute for cotija.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg