Description
A delightful pasta salad combining fresh summer corn with hearty pasta, inspired by traditional Mexican street corn.
Ingredients
Scale
- 12 oz pasta (e.g., rotini or penne)
- 2 cups corn (fresh, canned, or frozen)
- 1 medium red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
- Feta cheese for topping (optional)
- Tortilla chips for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and allow to cool.
- Combine corn, red bell pepper, red onion, and cilantro in a large bowl.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a separate small bowl.
- Add the cooled pasta to the corn mixture and pour the dressing over the top, tossing to combine.
- Adjust seasoning if necessary and top with feta cheese and crushed tortilla chips before serving.
Notes
For added crunch, mix in diced jalapeños. Grilling the corn before adding enhances the flavor. Use Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg