Description
A creamy and zesty pasta salad inspired by Mexican street corn, perfect for picnics or potlucks.
Ingredients
Scale
- 1 lb pasta (any short shape)
- 4 ears corn, grilled or roasted
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime, juiced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- Cut kernels off the grilled corn cobs.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic.
- Add pasta, corn, cotija cheese, and cilantro to the bowl. Toss to coat.
- Season with salt and pepper. Chill for 30 minutes before serving.
Notes
- Substitute feta for cotija if unavailable.
- Add diced jalapeños for extra heat.
- Best served cold.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Pasta Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Mexican street corn pasta salad, creamy pasta, summer salad