Description
This Street Corn Pasta Salad is everything you love about Mexican street corn, it's creamy, smoky, tangy and just a little bit spicy. Tossed with tender pasta for the ultimate crowd pleasing side. This pasta salad is about to become your new go to for cookouts this summer, weeknights and everything in between.
Ingredients
Scale
- 8 oz gluten free rotini or elbow pasta
- 2 cups corn kernels (fresh, frozen or canned but drained)
- 1 tbsp olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup Cotija cheese, crumbled
- Juice of 1 lime
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped cilantro
- 2 tbsp chopped green onions
- Sliced jalapeno, for garnish (optional)
Instructions
- Cook the pasta according to package instructions. Drain, rinse with cold water and set aside.
- Heat olive oil in a skillet over medium-high heat. Add corn and cook for 3-5 minutes, stirring occasionally, until slightly charred.
- In a large bowl, whisk together the mayo, sour cream, lime juice, chili powder, garlic powder, paprika, salt and black pepper.
- Add the pasta, charred corn, Cotija cheese, cilantro and green onions to the bowl. Toss until well combined.
- Serve immediately or refrigerate and let chill for at least 30 minutes.
Notes
- Corn: Fresh, frozen or canned. For canned, drain. For frozen, let thaw.
- Dairy free option: Swap out Cotija cheese for dairy free alternative. For the sour cream, use a dairy free version or add extra mayo.
- Let chill for at least 30 minutes so flavors meld well together.
- Storage: Store leftovers in an airtight container refrigerated for up to 3-4 days.
- Make ahead: Can be made up to 24 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Bake/Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 242 kcal
- Sugar: 3.9g
- Sodium: 415.5mg
- Fat: 14.9g
- Saturated Fat: 4.2g
- Carbohydrates: 26.2g
- Fiber: 2g
- Protein: 5.9g
- Cholesterol: 17.2mg