Description
This Street Corn Pasta Salad recipe is a delightful fusion of flavors, combining pasta with grilled corn, cotija cheese, and a zesty dressing. Perfect for summer gatherings or as a side dish for any occasion.
Ingredients
Scale
Pasta:
- 12 oz pasta (elbow, rotini, or bowtie)
Corn Mixture:
- 2 cups corn kernels (grilled, canned, or thawed frozen)
- 1 cup cotija cheese (crumbled)
- ½ cup mayonnaise
- ¼ cup sour cream
- juice of 1 lime
- 1 clove garlic (minced)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup red onion (finely diced)
- 1 jalapeño (seeded and minced)
- ½ cup fresh cilantro (chopped)
- lime wedges for serving (optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and black pepper.
- Combine ingredients: Add the cooled pasta, corn, cotija cheese, red onion, jalapeño, and cilantro to the bowl. Toss until everything is evenly coated with the dressing.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional cheese, cilantro, or lime wedges if desired.
Notes
- For a smoky flavor, use grilled or charred corn.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
