Description
A vibrant and flavorful pasta salad inspired by Mexican street corn.
Ingredients
Scale
- 1 pound pasta (such as rotini or elbow)
- 4 cups frozen corn, thawed
- 1/2 cup red onion, finely diced
- 1/4 cup chopped cilantro
- 1/4 cup cojita cheese, crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine corn, red onion, cilantro, and cojita cheese.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, and smoked paprika.
- Pour dressing over corn mixture and stir to combine.
- Add cooked pasta to the bowl and gently mix until everything is coated.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- You can grill fresh corn instead of using frozen for extra flavor.
- Adjust chili powder and smoked paprika to your spice preference.
- Add cooked and crumbled bacon for a smoky addition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Mexican street corn, pasta salad, corn salad, summer salad, potluck