Street Corn Pasta Salad
A vibrant blend of flavors inspired by Mexican street corn, this pasta salad is perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 1 cup sweet corn (fresh or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente.
- Prepare the corn by shucking fresh corn or draining canned corn.
- Chop the cherry tomatoes, red onion, and cilantro.
- Make the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine the pasta, corn, tomatoes, red onion, and cilantro in a large bowl. Pour the dressing over and stir gently.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
Feel free to add protein or more heat with jalapeños. This salad can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pasta salad, street corn, summer recipe, elote inspired, picnic food