Mexican Street Corn Pasta Salad is a must-try dish!
This Mexican Street Corn Pasta Salad is a delightful twist on the classic street corn dish, combining pasta with grilled corn, creamy dressing, and flavorful spices. It’s a perfect side dish for any summer gathering or barbecue.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing, Tossing
- 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 in Dressing: Pour the dressing over the pasta and corn mixture, tossing until well coated.
- Add Final Touches: Gently fold in chopped cilantro and crumbled cotija cheese.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican, Street Corn, Pasta Salad, Side Dish, Summer, BBQ, Vegetarian
