Description
A refreshing and flavorful twist on classic pasta salad, featuring the vibrant flavors of Mexican street corn.
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 and cooled pasta with corn.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss until fully coated.
- Fold in chopped cilantro and cotija cheese.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Feel free to use fresh corn for a more authentic flavor.
- You can substitute cotija cheese with feta if unavailable.
- Adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Mexican Street Corn Pasta Salad, pasta salad, Mexican cuisine, summer salad