Description
A refreshing and flavorful pasta salad inspired by Mexican street corn, perfect for gatherings.
Ingredients
Scale
- 2 cupscooked pasta (penne or rotini)
- 1 ½ cupscorn kernels (fresh or frozen)
- ½ cupmayonnaise
- ¼ cupsour cream
- 1 tablespoonlime juice
- 1 teaspoonchili powder
- ½ teaspoonsmoked paprika
- 1 tablespoonfresh cilantro, chopped
- ¼ cupcotija cheese, crumbled
- Salt and pepper to taste
- 1jalapeño, finely diced (optional for extra heat)
Instructions
- Cook pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta and corn kernels.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the pasta and corn mixture. Toss until everything is well coated.
- Stir in the fresh cilantro and crumbled cotija cheese. If using, add the diced jalapeño for an extra kick.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
For a spicier version, include more jalapeño or add hot sauce.
This salad can be made a day in advance for better flavor.
Feel free to substitute other types of cheese if cotija is unavailable.
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 8g