Description
A creamy and flavorful Mexican street corn pasta salad made with tender pasta, charred corn, zesty dressing, and fresh toppings for a bold and satisfying dish.
Ingredients
- 3 cups cooked pasta (rotini or bowtie)
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese or feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely chopped (optional)
Instructions
- Cook pasta according to package instructions until tender. Drain, rinse under cold water, and set aside.
- Heat olive oil in a skillet over medium-high heat. Add corn and cook for 5–7 minutes until lightly charred.
- Season the corn with chili powder, smoked paprika, and salt.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and black pepper.
- Add cooked pasta, charred corn, cheese, cilantro, red onion, and jalapeño to the bowl.
- Toss everything together until evenly coated with dressing.
- Refrigerate for at least 20 minutes before serving for best flavor.
Notes
- Char canned corn in a skillet for extra flavor.
- Add avocado for a creamier texture.
- Grilled halal chicken makes a great protein addition.
- Extra lime juice and hot sauce can increase brightness and spice.
- Refresh leftovers with a spoonful of sour cream or lime juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
