Description
A creamy and refreshing pasta salad inspired by classic Mexican street corn, perfect for summer gatherings or weeknight dinners.
Ingredients
Scale
- 8 ounces pasta (elbow or rotini)
- 2 cups corn (fresh, frozen, or canned)
- 1/2 cup red onion (diced)
- 1/2 cup cilantro (chopped)
- 1 cup cotija cheese (crumbled)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooked pasta, corn, red onion, cilantro, and cotija cheese.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Pour the dressing over the pasta mixture and toss until well combined.
- Chill for at least 30 minutes before serving.
Notes
This salad tastes even better after it sits for a few hours. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg