Mexican Street Corn Pasta Salad: Easy and Flavorful Twist

A delicious Mexican Street Corn Pasta Salad that brings vibrant flavors and a fun twist to your table.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Mexican

Servings servings

Calories 350 kcal

Equipment

Large pot
large skillet
Medium bowl
large bowl

Ingredients

Pasta and Corn

1 lb. penne
2 Tbsp. unsalted butter
2 cups frozen or fresh corn

Dressing

½ cup mayonnaise
⅓ cup Mexican crema or sour cream
Juice of 1 lime
1 tsp. chili powder
¼ tsp. cayenne pepper
Kosher salt
Freshly ground black pepper

Toppings

½ cup crumbled cotija or feta
¼ cup finely chopped fresh cilantro

Instructions

Preparation

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
Meanwhile, in a large skillet over medium-high heat, melt butter. Add corn and cook, stirring occasionally, until blistered, 5 to 8 minutes.
In a medium bowl, whisk mayonnaise, crema, lime juice, chili powder, and cayenne. Season with salt and black pepper.
In a large bowl, toss pasta, corn, cotija, and cilantro. Add dressing and toss to coat. Refrigerate until ready to serve.

Notes

This dish is best served chilled and can be stored in the refrigerator for up to 3 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Keyword Easy Recipes, Mexican Street Corn, Pasta Salad, Salad Recipes, Vegetarian Recipes

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