Description
A flavorful and vibrant Mexican Street Corn Pasta Salad that combines pasta with corn, peppers, and a creamy dressing.
Ingredients
Scale
- 12 ounces pasta (rotini, penne, or shells)
- 2 cups corn kernels (fresh, canned, or frozen)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta cheese)
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & black pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust seasoning according to your taste.
- This salad can be stored in the refrigerator for up to 3 days.
- Add avocado for extra creaminess if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Mexican Cuisine, Corn Salad