Mexican Street Corn Pasta Salad: A Delicious Must-Try Dish
Mexican Street Corn Pasta Salad is a must-try dish!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1/2 cup red onion, diced
- 1 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine corn, red bell pepper, jalapeño, red onion, cotija cheese, and cilantro.
- In a separate bowl, whisk together lime juice, mayonnaise, sour cream, chili powder, and salt.
- Mix the pasta with the vegetable mixture and pour the dressing over it. Toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a spicier dish, add more jalapeño.
- Can substitute Greek yogurt for sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 milligrams
- Fat: 12 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 15 milligrams
Keywords: Mexican Street Corn Pasta Salad, pasta salad, summer recipes