Description
A flavorful twist on classic Mexican street corn, this pasta salad combines charred corn, creamy dressing, and pasta for a refreshing side dish.
Ingredients
Scale
- 8 oz elbow pasta
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1 small red onion, finely diced
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- Heat a skillet over medium-high heat. Add corn and cook until slightly charred, about 5-7 minutes. Let cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper.
- Add cooked pasta, charred corn, red onion, and cilantro to the bowl. Toss to coat evenly.
- Sprinkle cotija cheese on top before serving.
Notes
- For extra flavor, grill the corn instead of charring it in a skillet.
- Substitute feta cheese if cotija is unavailable.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican street corn pasta salad, Mexican pasta salad, corn pasta salad