Description
A creamy, zesty pasta salad featuring sweet corn and cheese, perfect for picnics and barbecues.
Ingredients
Scale
- 8 oz elbow macaroni or rotini pasta
- 2 cups sweet corn
- ½ cup mayo
- ½ cup sour cream
- 1 cup crumbled queso fresco or feta cheese
- 1 lime, juiced
- 2 tablespoons chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Optional Add-Ins: Red bell pepper, diced; Green onions, sliced; Jalapeño, diced; Avocado
Instructions
- Boil water in a large pot, add salt, and cook the pasta according to package instructions until al dente.
- Drain and rinse the pasta under cold water.
- If using fresh corn, grill it; otherwise, drain canned or thaw frozen corn.
- In a large bowl, combine the pasta, corn, and optional add-ins.
- In a separate bowl, whisk together mayo, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta and corn mixture, and toss to combine.
- Sprinkle on the cheese and cilantro, mixing gently.
- Chill in the fridge for at least 30 minutes before serving.
- Serve cold or at room temperature, optionally garnished with lime wedges and chili powder.
Notes
This pasta salad can be made ahead of time and stored in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg