Description
A vibrant pasta salad that combines the flavors of Mexican street corn with creamy dressing, perfect for gatherings or a light meal.
Ingredients
Scale
- 2 cups cooked pasta (small shape like rotini, penne, or elbows)
- 1 can canned corn, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Salt and pepper to taste
- Optional: Feta cheese for topping
Instructions
- Begin by cooking your pasta according to the package instructions. Drain and let it cool.
- In a large mixing bowl, combine the cooled pasta, drained corn, halved cherry tomatoes, diced red onion, and chopped cilantro.
- In another bowl, whisk together the mayonnaise, sour cream, chili powder, lime juice, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and stir until everything is beautifully coated.
- Taste and adjust the seasoning if needed.
- Serve chilled, garnished with feta cheese if desired.
Notes
For added depth of flavor, roast your corn before adding it to the salad. Consider adding diced jalapeños for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, Mexican street corn, summer recipe, vibrant salad