Description
A vibrant pasta salad inspired by the beloved flavors of Mexican street corn, perfect for summer picnics and barbecues.
Ingredients
Scale
- 2 cups cooked pasta (penne, fusilli, or elbow macaroni)
- 1 cup sweet corn (canned or fresh)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Cook the Pasta: Boil water, add salt and pasta, and cook until al dente. Drain and rinse under cold water.
- Prepare the Corn: Grill fresh corn for 10-15 minutes or drain canned corn.
- Mix the Dressing: Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine Ingredients: Toss cooked pasta, corn, and cotija cheese with the dressing.
- Chill and Serve: Refrigerate for at least 30 minutes before serving for best flavor.
Notes
This pasta salad can be made ahead of time and lasts up to 3 days in the fridge. Add lime juice before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pasta salad, Mexican street corn, summer recipes, vegetarian, side dish