Street Corn Pasta Salad
This Street Corn Pasta Salad combines tangy lime dressing, grilled corn, and tender pasta for a refreshing and flavorful dish that’s the perfect side dish to any meal.
Servings: 4 Servings
Ingredients
For dressing
- 1 cup Mayonnaise
- ½ cup sour cream
- 4 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground pepper
For salad
- 8 ounce pasta
- 3 whole corn
- ½ cup red onion chopped
- ⅓ cup cotija cheese
- ¼ cup fresh cilantro chopped
- 1 small jalapeño seeds removed and chopped
- Lime wedges to garnish
Instructions
- In a small bowl, combine the ingredients for the dressing: mayonnaise, sour cream, lime juice, salt, chipotle chili, cumin and pepper. Mix well and set it aside.
- Cook the paste according to the package instructions. Drain the water and add the cooked pasta to a large bowl.
- Grill the corn and cut the corn kernels from the cob and add it to the large bowl along with the pasta.
- Add the other salad ingredients to the bowl; red onion, cotija cheese, cilantro and jalapeno. Pour the dressing over the salad and toss until well coated.
- Garnish the street corn pasta salad with fresh cilantro and transfer it to a serving bowl. Serve with lime wedges on the side.
Notes
- Use Fresh Corn When Possible: Fresh, roasted corn adds a smoky flavor that really enhances the salad.
- Cool the Pasta: Rinse the pasta with cold water after cooking to prevent it from sticking together and to cool it quickly for the salad.
- Chill Before Serving: Letting the salad sit in the fridge for at least an hour helps the flavors meld together.
Nutrition
Calories: 507kcal | Carbohydrates: 66g | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 1216mg | Potassium: 443mg | Fiber: 4g | Sugar: 10g | Vitamin A: 589IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 2mg