Creamy Mexican Street Corn Pasta Salad
This street corn-inspired pasta salad combines zesty flavors with a creamy dressing, making it a perfect side dish for summer BBQs, potlucks, or meal prep.
Equipment
- Large Pot
- Mixing Bowls
- Colander
Ingredients
Main Ingredients
- 10 oz rotini pasta or fusilli
- 2 cups corn grilled, canned, or thawed frozen
- 1 cup cherry tomatoes halved
- 1/3 cup red onion diced
- 1/2 cup cotija cheese or feta, crumbled
- 1/4 cup fresh cilantro chopped
Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice fresh
- 1/2 tsp chili powder
- salt and pepper to taste
Instructions
- Step 1: Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water. Set aside.
- Step 2: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until creamy and smooth.
- Step 3: In a large mixing bowl, combine pasta, corn, cherry tomatoes, red onion, cotija cheese, and cilantro.
- Step 4: Pour the creamy dressing over the salad mixture. Toss until everything is well coated.
- Step 5: Chill in the refrigerator for at least 30 minutes before serving to let flavors meld. Garnish with extra cheese or cilantro before serving, if desired.
Notes
To make this vegan, use dairy-free mayo, sour cream, and omit the cheese or use a plant-based version. Add diced avocado or jalapeños for a twist!
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 8gFat: 22gSaturated Fat: 6gCholesterol: 25mgSodium: 370mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 120mgIron: 1.5mg