Description
See how easy it is to make this Mexican Street Corn inspired pasta salad! A creamy, zesty, and refreshing dish perfect for summer gatherings.
Ingredients
Scale
- 8 oz rotini pasta
- 3 ears of corn, grilled and kernels removed
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- Zest and juice of 2 limes
- 3 cloves garlic, minced
- 1/2 tsp chipotle chili powder
- 1/4 tsp ground cumin
- Salt to taste
- Freshly cracked black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup red onion, diced
- 1 medium bell pepper, diced
- 1/2 cup cotija cheese, crumbled
- 1 medium avocado, diced (optional)
Instructions
- Step: Cook your pasta according to package directions. Once done, drain and rinse under cold water.
- Step: Cut the corn off of the cob and place the kernels into a large bowl.
- Step: Make the sauce by whisking together the sour cream, mayo, lime zest, lime juice, minced garlic, chipotle powder, cumin, salt, and pepper in a small bowl.
- Step: Into the bowl with the corn, mix in the cooked pasta, cilantro, red onion, avocado, bell pepper, and cotija cheese.
- Step: Pour the sauce over the pasta mixture and toss thoroughly to combine.
- Step: Garnish as desired and enjoy. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Crema agria is a bit thinner than regular sour cream; if using regular sour cream, you may want to thin the sauce with a tablespoon of water. Add avocado just before serving to minimize browning.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: dinner
- Method: boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 279 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 27 mg
Keywords: pasta salad, mexican street corn, summer salad, vegetarian, side dish, easy dinner