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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 25 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Pasta

    • 12 ounces rotini pasta

  • Sauces and seasonings

    • 2 tablespoons olive oil
    • 1 cup sour cream
    • 1/2 cup mayonnaise
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper
    • 1 teaspoon chili powder
    • 🧂 1/2 teaspoon salt
    • 1 pinch cayenne pepper
    • 1 pinch paprika

  • Vegetables

    • 🌽 5 ears corn, kernels cut from the cob
    • 🍅 1 1/2 cups cherry tomatoes
    • 🥒 1 cup diced cucumber
    • 1 bunch cilantro, chopped

  • Cheese

    • 2/3 cup cotija cheese

STEPS

1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain; cool completely, about 15 minutes. Toss with 1 tablespoon olive oil.

2

Stir sour cream, mayonnaise, lime juice and zest, remaining 1 tablespoon olive oil, garlic powder, black pepper, chili powder, salt, cayenne pepper, and paprika together in a large bowl.

3

Stir in corn, tomatoes, cucumber, cilantro, and jalapeño, then mix in rotini. Cover and refrigerate until ready to serve. Just before serving, add cotija cheese and toss to combine.

NUTRIENTS

Per 1 serving

🔥

351

Calories

  • 8
    Protein
  • 30
    Carbs
  • 24
    Fats

💡 Cool the pasta completely before mixing to prevent the sauce from breaking.Use fresh corn for the best flavor, but canned or frozen corn can substitute in a pinch.Let the salad chill for at least 30 minutes before serving to enhance the flavors.