Mexican Street Corn Pasta Salad is a must-try dish!
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors, combining the essence of Mexican street corn with the comfort of a pasta salad. Creamy, tangy, and with a hint of smokiness, this dish is a must-try for any gathering or as a satisfying meal.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta:
- 3 cups cooked rotini or penne pasta
Corn Mixture:
- 2 cups corn (grilled, frozen, or canned)
Dressing:
- 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
Additional:
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine Pasta and Corn: In a large bowl, mix the cooked and cooled pasta with the corn.
- Prepare Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Toss with Dressing: Pour the dressing over the pasta and corn mixture, tossing until well coated.
- Add Final Touches: Gently fold in the chopped cilantro and crumbled cotija cheese.
- Chill and Serve: Refrigerate the salad for 30 minutes before serving to allow the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Mexican Corn Salad, Side Dish, Summer Salad
