Description
This Mexican Street Corn Pasta Salad combines all the flavors of classic Mexican street corn with the convenience of a pasta salad. Creamy, tangy, and slightly spicy, this dish is perfect for picnics, potlucks, or as a side dish for your next barbecue.
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
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 (2 tablespoons mixed into the salad and 1 tablespoon for garnish)
- 10 ounces cotija cheese, crumbled, divided (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: Whisk together mayonnaise, sour cream, lime juice, salt, smoked paprika, chili powder, cumin, black pepper, and chipotle chile powder in a bowl.
- Cook Corn Mixture: Sear corn, 1 cup green onions, and jalapeno in a hot skillet until corn is browned.
- Combine Ingredients: In a large bowl, mix pasta, corn mixture, dressing, ¼ cup green onions, 2 tablespoons cilantro, and most of the cotija cheese.
- Garnish and Serve: Top with reserved cotija cheese and cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
