Description
A vibrant and flavorful Mexican Street Corn Pasta Salad, perfect for any gathering.
Ingredients
- 1 pound pasta (rotini or similar shape)
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup crumbled Cotija cheese
- 1 jalapeño, seeded and minced
- 1 lime, juice and zest
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- If using frozen corn, thaw it. If using fresh corn, grill, roast, or boil until tender.
- In a large bowl, combine mayonnaise, sour cream, cilantro, Cotija cheese, jalapeño, lime juice, lime zest, chili powder, cumin, salt, and pepper.
- Add the cooked pasta and corn to the dressing. Toss to coat.
- Refrigerate for at least 30 minutes before serving.
Notes
- Adjust the amount of jalapeño to your spice preference.
- For a smoky flavor, grill the corn.
- Add grilled chicken or shrimp for a heartier salad.
- Serve chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican