Description
This creamy, smoky Street Corn Pasta Salad is the perfect side dish for any BBQ or picnic. The combination of tender pasta, charred corn, tangy lime, and creamy dressing creates a vibrant and satisfying dish that will have everyone asking for seconds. It’s easy to prepare, can be made ahead, and is sure to impress!
Ingredients
- 1 lb (about 4 cups) rotini or elbow macaroni pasta
- 4 ears of fresh corn (or 3 cups frozen corn)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- Salt and pepper, to taste
- ½ cup chopped fresh cilantro
- ½ cup crumbled cotija cheese
Instructions
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Cook the pasta according to the package instructions. Drain and cool.
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Heat a skillet over medium heat, add butter, and sauté the corn for 5-7 minutes until charred.
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In a large bowl, combine the mayo, sour cream, lime juice, lime zest, and chili powder. Season with salt and pepper.
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Add the cooled pasta and corn to the bowl, and toss to coat with the dressing.
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Stir in the cilantro and cotija cheese. Chill for at least 30 minutes before serving.
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Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder before serving.
Notes
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For extra flavor, grill the corn on the cob before cutting the kernels off.
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This salad can be made a day in advance for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stove top, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg