Mexican Street Corn Pasta Salad
See how easy it is to make this Mexican Street Corn inspired pasta salad!
Servings: 6 servings
Ingredients
- 8 oz pasta I used rotini but really any bite sized pasta works well!
- 3 ears of corn grilled or 2 cans of drained corn, removed from the cob
- ⅓ cup crema agria sour cream regular sour cream also works*
- ½ cup mayo
- Zest and juice of 2 limes
- 3 cloves garlic minced
- ½ tsp chipotle chili powder
- ¼ tsp cumin
- Salt to taste
- Freshly cracked black pepper
- ¼ cup cilantro
- ½ cup red onion
- 1 medium bell pepper diced
- ½ cup cotija cheese plus more for topping
- optional for garnish: diced avocado*
Instructions
- Cook your pasta according to package directions. Once done, drain and rinse under cold water. You can also leave the pasta warm if you'd prefer.
- If you haven't already done so, cut the corn off of the cobb and place into a large bowl.
- Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, and a couple large pinches of salt and pepper.
- Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
- Garnish as desired and ENJOY! Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
*Crema agria is a bit thinner than regular sour cream. If you use regular sour cream then you might want to thin the sauce out with about a tablespoon of water
*I like to add the avocado on just before serving to minimize browning
Nutrition
Calories: 385kcal | Carbohydrates: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 279mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 957IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 1mg
