Description
A refreshing and flavorful pasta salad inspired by Mexican street corn, perfect for gatherings.
Ingredients
Scale
- 2 cups cooked pasta (penne or rotini)
- 1 ½ cups corn kernels (fresh or frozen)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- ¼ cup cotija cheese, crumbled
- Salt and pepper to taste
- 1 jalapeño, finely diced (optional for extra heat)
Instructions
- Cook pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta and corn kernels.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the pasta and corn mixture. Toss until everything is well coated.
- Stir in the fresh cilantro and crumbled cotija cheese. If using, add the diced jalapeño for an extra kick.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
- For a spicier version, include more jalapeño or add hot sauce.
- This salad can be made a day in advance for better flavor.
- Feel free to substitute other types of cheese if cotija is unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg