Mexican Street Corn Pasta Salad
This Street Corn Pasta Salad is a unique side dish that combines sweet corn with mayonnaise, sour cream, lime, spices, and cotija cheese and it's all tossed with pasta for a delicious main salad.
Servings: 8
Calories: 382.3kcal
Ingredients
Brussels Sprouts
- 1 pound rotini pasta
- 2 cups fresh corn kernels or frozen
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 ½ tablespoon freshly squeezed lime juice about 1 lime
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic salt
- pinch black pepper
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
Instructions
- Bring a large pot of salted water to a boil over high heat.Add the pasta and cook to al dente. It's best to cook it 1-2 minutes less than recommended on the package to avoid overcooking.Drain the pasta, rinse with cold water, and set aside to cool completely.
- Shuck the corn and slice off the kernels using a chef's knife. Heat a large non-stick skillet over medium-high heat and add the corn kernels. Pan-roast the kernels until they start to get dark brown spots. Allow to cool to room temperature.
- Combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, and garlic salt in a large mixing bowl. Add black pepper to taste.Add the cooled corn, cooled pasta, Cotija cheese, and cilantro, and toss to completely coat the pasta and corn.
- Cover the pasta salad with plastic wrap and refrigerate for 1-2 hours until chilled. This will also meld the flavors together before serving.
Nutrition
Calories: 382.3kcal | Carbohydrates: 50.4g | Protein: 10.3g | Fat: 15.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 6.9g | Monounsaturated Fat: 3.5g | Trans Fat: 0.03g | Cholesterol: 19.9mg | Sodium: 357.3mg | Potassium: 257mg | Fiber: 2.7g | Sugar: 4.3g | Vitamin A: 311.4IU | Vitamin C: 3.6mg | Calcium: 71.4mg | Iron: 1.1mg