Description
Indulge in the flavors of Mexican street corn with this creamy pasta salad. A perfect side dish for summer gatherings or potlucks, this dish combines charred corn, lime, and Cotija cheese for a delightful twist on a classic recipe.
Ingredients
Scale
Pasta:
- 16 oz short pasta (such as rotini, penne, or bow tie)
- 2 tablespoons olive oil, divided
Corn Mixture:
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Toppings:
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Cook Pasta: Boil pasta until al dente, then toss with 1 tablespoon olive oil.
- Prepare Corn: Char corn in a skillet until lightly browned.
- Mix Dressing: Combine mayonnaise, sour cream, lime juice, zest, spices, salt, and pepper.
- Combine: Mix pasta, corn, cheese, and cilantro with the dressing.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- Grill fresh corn for added flavor.
- Customize with jalapeño or black beans.
- Stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop and mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 260 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
