Description
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors, combining the essence of street corn with the convenience of a pasta salad. Creamy, tangy, and with a hint of spice, this dish is perfect for picnics, potlucks, or as a side for any meal.
Ingredients
Units
Scale
Pasta:
- 1 pound Rotini pasta, cooked & drained according to package directions
Dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon chipotle chile powder
Corn Mixture:
- 1 tablespoon olive oil
- 2 1/2 cups frozen sweet yellow corn, thawed and drained
- 1 1/4 cups green onions, diced
- 1 tablespoon jalapeno pepper, seeds removed, finely diced
Additional Ingredients:
- 3 tablespoons fresh cilantro, chopped
- 10 ounces cotija cheese, crumbled
Instructions
- Cook Pasta: Cook the rotini pasta according to package directions. Drain and set aside to cool.
- Prepare Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, salt, smoked paprika, chili powder, cumin, black pepper, and chipotle powder. Set aside.
- Sear Corn Mixture: In a hot skillet, cook olive oil, corn, 1 cup green onions, and jalapeno until corn browns.
- Combine Ingredients: In a large bowl, mix pasta, corn mixture, dressing, ¼ cup green onions, 2 tablespoons cilantro, and most cotija cheese.
- Garnish and Serve: Transfer to a serving bowl, top with remaining cheese and cilantro before serving.
Notes
- To adjust spice levels, vary the amount of chipotle chile powder used.
- This salad can be served warm or cold, making it versatile for any occasion.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
