Description
Enjoy a burst of flavor with this vibrant Street Corn Pasta Salad, combining fresh corn and creamy dressing for a perfect summer dish.
Ingredients
Scale
- 250 g (2 cups) short pasta (like fusilli or rotini)
- 3 ears of fresh corn
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- 85 g (1 cup) crumbled cotija cheese
- 15 g (½ cup) chopped cilantro
- 30 ml (2 tablespoons) fresh lime juice
- 1 teaspoon chili powder
- Salt & pepper to taste
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water and set aside.
- Preheat your grill to medium-high heat. Remove kernels from corn and grill for 8–10 minutes until charred.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine cooked pasta, grilled corn, cotija cheese, and cilantro in a large bowl. Pour the dressing over and mix until coated.
- Let the salad sit for at least 15 minutes, then serve chilled or at room temperature.
Notes
Add chopped jalapeños for extra heat or diced avocados for creaminess without mayo. Keep dressing separate until serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg