Description
Creamy Street Corn Pasta Salad is a flavorful fusion of Mexican street corn and pasta salad, combining charred corn, tender pasta, and a creamy, zesty dressing. Ideal for summer gatherings, BBQs, or a light lunch.
Ingredients
- 12 oz cooked pasta (elbow macaroni, rotini, or bow tie)
- 3 cups fresh or frozen corn (grilled or charred)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, finely chopped (optional)
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, rinse under cold water, and drain well.
- Grill or char the corn in a hot skillet until browned, then cut off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, paprika, salt, and pepper.
- Add the cooked pasta, grilled corn, red onion, jalapeño (if using), cilantro, and most of the cotija cheese. Mix well.
- Chill in the refrigerator for at least 30 minutes.
- Before serving, stir well and top with remaining cotija cheese and a sprinkle of chili powder.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Add chipotle in adobo for a smoky kick.
- Mix in diced bell peppers or cherry tomatoes for extra veggies.
- Add grilled chicken or bacon bits for a heartier option.
- Use plant-based mayo and cheese for a vegan version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
