Easy Mexican Street Corn Pasta Salad With Few Ingredients Recipe
This Easy Mexican Street Corn Pasta Salad is a delightful spin on the classic street corn flavors, transformed into a creamy and tangy pasta salad that’s perfect for any occasion. With a handful of simple ingredients, you can whip up this flavorful dish in no time.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Category: Side Dish
- Method: Mixing, Tossing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta Salad:
- 8 oz (about 2 ½ cups) rotini pasta, cooked and drained
- 2 cups corn kernels (fresh or frozen, thawed)
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
- 2 tablespoons fresh lime juice
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- 3 green onions, thinly sliced (optional)
Instructions
- Cook the Pasta: Begin by boiling the rotini pasta until al dente, then drain and rinse it under cold water.
- Prepare the Corn: Grill or sauté fresh corn until charred or ensure thawed frozen corn is dry.
- Make the Dressing: Mix mayonnaise, Mexican crema, lime juice, garlic, chili powder, salt, and pepper.
- Mix the Ingredients: Combine pasta, corn, green onions, and cilantro with the dressing.
- Add the Cheese: Fold in half of the Cotija cheese.
- Serve or Chill: Sprinkle remaining cheese over the top and chill if desired.
- Enjoy: Serve and savor the flavors!
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Mexican, Street Corn, Pasta Salad, Easy Recipe, Quick, Creamy, Tangy
