Description
Mexican Street Corn Pasta Salad is a must-try delight that combines the flavors of traditional Mexican street corn with pasta for a refreshing and satisfying dish.
Ingredients
Scale
- 12 oz rotini or fusilli pasta (or any short pasta)
- 3 cups corn (fresh grilled, roasted, or frozen & thawed)
- 1 ½ cups cherry tomatoes, halved
- 1 avocado, diced
- ½ cup cotija cheese (or feta)
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 3 tbsp lime juice (freshly squeezed)
- 2 tsp chili powder
- ½ tsp smoked paprika
- 2 cloves garlic, minced
- Salt & black pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
- Fresh corn: Grill or roast until slightly charred, then cut kernels off the cob. Frozen corn: Sauté in a hot skillet until lightly browned.
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic, salt, and pepper. Taste and adjust seasoning if needed.
- In a large bowl, combine pasta, corn, cherry tomatoes, avocado, cotija cheese, and cilantro. Pour dressing over and toss until well coated.
- Refrigerate for at least 30 minutes to let flavors meld. Garnish with extra cheese, cilantro, and a squeeze of lime before serving.
Notes
- Add grilled chicken or shrimp for protein.
- Use Greek yogurt instead of sour cream for a lighter version.
- For extra heat, mix in diced jalapeños or a sprinkle of Tajín seasoning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg