Description
Experience the vibrant flavors of Mexican street corn transformed into a delightful pasta salad! This Mexican Street Corn Pasta Salad features grilled corn, creamy dressing, and zesty spices, making it the perfect side dish for summer gatherings, barbecues, or potlucks.
Ingredients
Scale
- 2 cups cooked pasta (elbow macaroni or rotini)
- 2 cups grilled corn kernels (or canned/frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup cotija cheese, crumbled
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and spread on a baking sheet to cool.
- Preheat the grill to medium-high heat and grill the corn until charred. Once cooled, cut the kernels off the cob.
- In a mixing bowl, combine mayonnaise and sour cream. Whisk in lime juice, chili powder, and cumin until smooth.
- In a large mixing bowl, combine the cooled pasta and grilled corn. Pour the dressing over and toss gently to coat.
- Fold in chopped cilantro and crumbled cotija cheese. Season with salt and pepper to taste.
- Serve chilled or at room temperature, garnished with extra cilantro and cotija if desired.
Notes
- This salad can be made a day in advance for enhanced flavors.
- For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives.
- Consider adding diced avocado just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg