Description
This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines the sweetness of fresh corn with zesty jalapenos and a creamy chili lime dressing. Ready in just 30 minutes, this salad is perfect for summer barbecues or as a side for family dinners. The delightful mix of crunchy vegetables and rich dressing makes it a crowd-pleaser, while its customizable ingredients allow you to tailor it to your taste. Serve it chilled for maximum flavor or enjoy it as a meal prep staple throughout the week.
Ingredients
Scale
- 6 ears corn (or 4 ½ to 5 cups frozen/canned corn)
- 8 oz dry pasta (fusilli or farfalle)
- 2 medium jalapenos
- ½ cup red onion
- ¼ cup fresh cilantro
- ½ cup cotija cheese
Instructions
- Cook the corn: Grill or sauté until charred and tender.
- Boil pasta: Prepare according to package instructions, then drain.
- Combine: Mix cooked corn and pasta in a large bowl.
- Make the dressing: Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Assemble: Toss pasta and corn with the dressing, add jalapenos, onion, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg