Description
A delightful fusion of Mexican street corn and pasta, this Street Corn Pasta Salad is a crowd-pleasing dish that marries the freshness of corn with the heartiness of pasta, all brought together with a zesty lime-chili dressing.
Ingredients
Pasta:
- 1 pound pasta
Salad Mix:
- 2 cups cooked corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup freshly chopped cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil the pasta in salted water as per package instructions. Rinse under cold water and set aside.
- Prepare the dressing: Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine ingredients: In a large bowl, mix pasta, corn, red bell pepper, red onion, and jalapeno. Add dressing and toss gently.
- Final touches: Add cilantro, adjust seasoning, refrigerate for 30 minutes before serving chilled.
Notes
- For added heat, leave some jalapeno seeds in the salad.
- This salad can be made a day ahead for flavors to intensify.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
