Description
A vibrant, creamy pasta salad with the bold flavors of Mexican street corn. Sweet corn, smoky chili powder, and tangy lime come together with a rich, creamy dressing and a sprinkle of cotija cheese to create a dish that’s both comforting and exciting. Perfect for summer gatherings or casual dinners, this dish is a crowd-pleaser every time.
Ingredients
Scale
- 4 ears of corn, husked
- 1 lb pasta (penne or rotini)
- 1 cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
Instructions
- Grill the corn for 10-12 minutes until charred. Let it cool and then cut off the kernels.
- Cook the pasta according to package directions. Drain and rinse under cold water.
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Add crumbled cotija cheese and cilantro to the dressing and mix.
- Toss the pasta and corn in the dressing until evenly coated.
- Chill for 30 minutes before serving. Garnish with extra cilantro and cotija cheese.
Notes
- Add more lime juice for extra tanginess.
- For added spice, incorporate jalapeños or hot sauce into the dressing.
- This salad is even better the next day, as the flavors continue to develop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg