Description
A refreshing and vibrant Mexican Street Corn Pasta Salad that combines the sweetness of grilled corn, zesty lime, and creamy cheese, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces of pasta (such as penne or rotini)
- 2 cups of corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large skillet over medium heat, add corn and cook until lightly charred, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, combine the cooked pasta, charred corn, diced bell pepper, red onion, and cilantro.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Gently fold in the cotija cheese.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled, garnished with extra cilantro and lime wedges if desired.
Notes
- For a spicier version, add diced jalapeño or a dash of hot sauce.
- Can be made a day in advance; just keep refrigerated.
- Substitute Greek yogurt for a lighter dressing option.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 grams
- Sodium: 250 milligrams
- Fat: 15 grams
- Saturated Fat: 4 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 15 milligrams