Description
Mexican Street Corn Pasta Salad is a vibrant, refreshing dish that combines the sweetness of fresh corn with zesty flavors, making it an ideal choice for summer gatherings or picnics. This creamy pasta salad features a delightful chili lime dressing that elevates simple ingredients into a crowd-pleasing favorite. Ready in just 30 minutes, it serves as a perfect side dish or a light main course. Packed with nutritious veggies and customizable to your spice preference, this salad is sure to impress guests and family alike.
Ingredients
Scale
- 6 ears fresh corn (or frozen/canned)
- 8 oz dry pasta (such as fusilli or farfalle)
- ½ cup red onion, finely chopped
- 2 medium jalapeños, seeded and chopped
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 1 teaspoon lime zest (optional)
- ¼ cup lime juice (freshly squeezed)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the corn by grilling or charring in a skillet until slightly caramelized and then remove the kernels.
- In a large pot, boil salted water and cook pasta until al dente; drain and cool.
- Combine cooked corn and pasta in a mixing bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to create the dressing.
- Toss the dressing with pasta mixture and fold in jalapeños, red onion, cilantro, and cotija cheese until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 5g
- Sodium: 630mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg