Description
A delightful twist on classic Mexican street corn, transforming it into a creamy, fulfilling pasta salad perfect for summer gatherings.
Ingredients
Scale
- 2 cups cooked pasta
- 2 cups corn (fresh, canned, or frozen)
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Combine the cooked pasta, corn, red bell pepper, red onion, cotija cheese, and cilantro in a large bowl.
- Whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a separate bowl until creamy and well blended.
- Pour the dressing over the pasta mixture and toss until everything is well coated and full of flavor.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
This salad is great for making ahead, as the flavors develop further after chilling. Substitute cotija cheese with feta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg