Description
See how easy it is to make this Mexican Street Corn inspired pasta salad!
Ingredients
Scale
- 8 oz pasta (rotini)
- 3 ears of corn, grilled (or 2 cans of drained corn)
- 1/3 cup crema agria sour cream (or regular sour cream)
- 1/2 cup mayo
- Zest and juice of 2 limes
- 3 cloves garlic, minced
- 1/2 tsp chipotle chili powder
- 1/4 tsp cumin
- Salt to taste
- Freshly cracked black pepper
- 1/4 cup cilantro
- 1/2 cup red onion
- 1 medium bell pepper, diced
- 1/2 cup cotija cheese (microbial rennet)
- Diced avocado (optional garnish)
Instructions
- Step 1: Cook your pasta according to package directions. Once done, drain and rinse under cold water.
- Step 2: Cut the corn off of the cob and place into a large bowl.
- Step 3: 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.
- Step 4: 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.
- Step 5: Garnish as desired and store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Crema agria is thinner than regular sour cream. If using regular sour cream, thin the sauce with about a tablespoon of water. Add avocado just before serving to minimize browning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 279 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.04 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 27 mg
Keywords: Mexican street corn, pasta salad, summer side dish, creamy pasta salad