Description
This Mexican street corn pasta salad combines the flavors of elote with pasta for a delicious and easy dish.
Ingredients
Scale
- 1 pound pasta, such as rotini or shells
- 2 cups corn kernels, fresh or frozen
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- If using frozen corn, thaw it. Grill, roast, or pan-fry fresh or thawed corn until slightly charred.
- In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and garlic powder.
- Add the cooked pasta and corn to the bowl. Toss to coat.
- Season with salt and pepper.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a spicier salad, add a pinch of cayenne pepper.
- You can substitute feta cheese for cotija.
- Add diced red onion or jalapeño for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg