Description
A vibrant pasta salad that combines the flavors of traditional Mexican street corn with comforting pasta for a delicious side or main dish.
Ingredients
Scale
- Pasta (elbow, rotini, or shells)
- Fresh corn on the cob (or canned/frozen corn)
- Cotija cheese (or feta)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 1 tsp chili powder (or to taste)
- Fresh herbs (cilantro, green onions or parsley)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water.
- If using fresh corn, grill or boil until tender, then cut the kernels off the cob. If using canned or frozen corn, heat until warm.
- In a bowl, mix together mayonnaise, sour cream, lime juice, and chili powder.
- In a large bowl, combine cooked pasta, corn, and dressing. Crumble in Cotija cheese and toss to combine. Add chopped fresh herbs.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
This salad is versatile; add cooked shrimp or black beans for a main dish, and it keeps well in the fridge for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg