Description
A refreshing and flavorful Mexican Street Corn Pasta Salad.
Ingredients
Scale
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a skillet, melt butter over medium heat.
- Add corn and jalapeño to the skillet, cooking until corn is tender.
- In a large bowl, combine pasta, corn mixture, cilantro, and cotija cheese.
- In a separate bowl, mix mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust spice level by adding more or less jalapeño.
- Use fresh corn for better flavor.
- This salad can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad