Description
A refreshing and flavorful Mexican Street Corn Pasta Salad.
Ingredients
Scale
- 3 cups cooked rotini or penne pasta
- 2 cups corn grilled, frozen, or canned
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- In a large bowl, combine the cooked pasta and corn.
- In a separate bowl, mix the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Pour the dressing over the pasta and corn mixture.
- Add the chopped cilantro and cotija cheese, and toss gently to combine.
- Chill the salad for at least 30 minutes before serving.
Notes
- Adjust seasoning according to taste.
- Can be served warm or cold.
- Great for potlucks and gatherings.
- 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: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, pasta salad, Mexican cuisine, summer salad