Description
Enjoy this refreshing Mexican Street Corn Pasta Salad Recipe packed with flavors of summer corn and chili lime dressing—perfect for any occasion!
Ingredients
Scale
- 6 ears corn (fresh or frozen)
- 8 oz. dry pasta (fusilli or farfalle)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 2 medium jalapenos
- ½ cup red onion
- ¼ cup fresh cilantro
- ½ cup feta cheese (or another cheese option)
Instructions
- Cook the corn by grilling or sautéing until charred; let it cool slightly.
- Boil salted water in a large pot, add pasta, and cook until al dente; drain and transfer to a mixing bowl.
- Combine cooled corn with pasta.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour dressing over the pasta and corn mixture; stir in jalapenos, red onion, and cilantro.
- Adjust seasoning if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg