Description
This Mexican Street Corn Pasta Salad is a delicious twist on traditional street corn, combining pasta with a creamy, flavorful dressing and charred corn for a delightful side dish or light meal.
Ingredients
Units
Scale
Pasta:
- 1 pound Rotini pasta, cooked & drained according to package directions
Dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon chipotle chile powder (amount adjusted according to taste)
Corn Mixture:
- 1 tablespoon olive oil
- 2 1/2 cups frozen sweet yellow corn, thawed and drained well
- 1 1/4 cups green onions, diced (divided into 1 cup and 1/4 cup)
- 1 tablespoon jalapeno pepper, seeds removed, finely diced
- 3 tablespoons fresh cilantro, chopped (divided into 2 tablespoons mixed into the salad and 1 tablespoon for garnish)
- 10 ounces cotija cheese, crumbled (divided, with 1/4 cup reserved for garnish)
Instructions
- Cook Pasta: In a large pot, cook the rotini pasta according to package directions. Drain and set aside.
- Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, salt, paprika, chili powder, cumin, black pepper, and chipotle chile powder. Set aside.
- Cook Corn: In a hot skillet, cook olive oil, corn, 1 cup of green onions, and jalapeno until browned.
- Combine Ingredients: In a large bowl, mix pasta, corn mixture, dressing, ¼ cup green onions, 2 tbsp cilantro, and most of the cotija cheese.
- Serve: Garnish with remaining cheese and cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 610mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
