Description
A creamy and zesty pasta salad inspired by Mexican street corn, combining pasta, grilled corn, and a tangy lime-chili dressing.
Ingredients
Scale
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Add cooked pasta, corn, and cilantro to the bowl. Toss to coat evenly.
- Top with crumbled cotija cheese before serving.
Notes
- Use grilled corn for a smoky flavor.
- Adjust chili powder to your spice preference.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican street corn pasta salad, creamy pasta salad, easy summer side dish