Description
See how easy it is to make this Mexican Street Corn inspired pasta salad!
Ingredients
Scale
- 8 oz pasta
- 3 ears of grilled corn
- ⅓ cup crema agria sour cream
- ½ cup mayo
- Zest and juice of 2 limes
- 3 cloves minced garlic
- ½ tsp chipotle chili powder
- ¼ tsp cumin
- Salt to taste
- Freshly cracked black pepper
- ¼ cup cilantro
- ½ cup red onion
- 1 medium diced bell pepper
- ½ cup microbial-rennet cotija cheese
- Diced avocado for garnish
Instructions
- Cook: Cook your pasta according to package directions, then drain and rinse under cold water.
- Prepare Corn: Cut the corn off of the cob and place into a large bowl.
- Mix Sauce: Mix together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, salt and pepper.
- Combine: Mix the pasta, cilantro, red onion, avocado, bell pepper, and cotija into the bowl with the corn. Pour the sauce over top and toss to combine.
- Finish: Garnish as desired and serve.
Notes
If using regular sour cream instead of crema agria, 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: 14 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, corn pasta