Mexican Street Corn Pasta Salad

Ingredients:

  • 12 oz pasta (penne, rotini, or fusilli)
  • 2 cups corn kernels (fresh, grilled, or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional)
  • Salt and pepper to taste

Directions:

  1. Cook the pasta according to package instructions. Drain and set aside to cool.
  2. While the pasta is cooling, if using fresh corn, grill the corn on medium-high heat until slightly charred, then remove the kernels from the cob. If using frozen corn, thaw and lightly char the kernels in a skillet.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
  4. Add the cooked pasta, corn, cotija cheese, cilantro, and diced jalapeño (if using) to the bowl. Toss everything together until well coated with the dressing.
  5. Adjust seasoning to taste, garnish with extra cilantro and cotija cheese, and serve chilled or at room temperature.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 6 servings

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