Mexican Street Corn Pasta Salad
Creamy, tangy pasta with charred corn and zesty lime dressing
Ingredients
Instructions
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Cook the pastaBring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
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Char the cornHeat olive oil in a large skillet over medium-high heat. Add corn kernels and cook without stirring for 3-4 minutes until they begin to char. Stir and continue cooking for another 2-3 minutes until corn is charred in spots. Remove from heat and allow to cool.
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Prepare the dressingIn a large bowl, whisk together mayonnaise, Mexican crema or sour cream, lime juice, lime zest, chili powder, and cumin until smooth. Season with salt and pepper to taste.
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Combine ingredientsAdd the cooled pasta, charred corn, diced red onion, jalapeño, and cilantro to the bowl with the dressing. Toss gently until everything is well coated.
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Add cheese and final seasoningsFold in the crumbled cotija cheese, reserving some for garnish. Taste and adjust seasonings, adding more salt, pepper, or lime juice if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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Serve and garnishBefore serving, give the pasta salad a good stir. Transfer to a serving bowl and garnish with additional cotija cheese, a sprinkle of chili powder, and fresh cilantro leaves. Serve chilled.
Nutritional Information
385
Calories
per serving
12
Protein
g per serving
48
Carbohydrates
g per serving
18
Total Fat
g per serving
5.2
Saturated Fat
g per serving
4.5
Fiber
g per serving
8.3
Sugar
g per serving
580
Sodium
mg per serving
15
Vitamin C
% DV per serving
10
Iron
% DV per serving
Mexican Street Corn Pasta Salad is Also Known As
Elote Pasta Salad, Esquites Pasta Salad, Mexican Corn Pasta or Street Corn Macaroni Salad
