Mexican Street Corn Pasta Salad
Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad. This dish combines sweet, fresh corn with a creamy chili lime dressing, delivering a delightful fusion of taste and texture. Perfect for picnics, barbecues, or as a refreshing main course, it’s quick to prepare in just 30 minutes. With its colorful ingredients and bold flavors, this salad is sure to impress guests while catering to various dietary preferences. Enjoy the essence of Mexican street food right on your table!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Grilling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 6 ears of corn (or 4 ½ to 5 cups frozen/canned corn)
- 8 oz dry pasta (fusilli or farfalle)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 2 medium jalapenos
- ½ cup red onion
- ½ cup cotija cheese
- Juice from 1 ½ to 2 limes
Instructions
- Grill or sauté corn until slightly charred and caramelized.
- Cook pasta according to package instructions; drain and set aside.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine cooked corn and pasta in a large mixing bowl; drizzle with dressing.
- Stir in jalapenos, onion, and cilantro; garnish with cotija cheese.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg