Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of Mexican street corn with the convenience of a pasta salad. Creamy, tangy, and slightly spicy, it’s perfect for summer gatherings or as a side dish any time of year.
Ingredients
Scale
Pasta Salad:
- 12 ounces pasta (rotini or penne)
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 avocado, diced
Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare Salad: In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cotija cheese, cilantro, jalapeño (if using), and avocado.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth.
- Combine: Pour the dressing over the pasta mixture and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a smoky flavor, use grilled corn and char it lightly.
- You can substitute feta for cotija if needed.
- Add grilled chicken to make it a complete meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
