Description
Enjoy a taste of summer with this Tempting Mexican Street Corn Pasta Salad, where the vibrant flavors of traditional Mexican street corn meet hearty pasta. This creamy, zesty dish is perfect for barbecues, picnics, or a delightful weeknight dinner. Each bite bursts with sweet corn, spicy jalapeños, and tangy lime, making it an irresistible addition to your summer recipe collection.
Ingredients
Scale
- 8 oz (227g) short pasta (rotini or penne)
- 1 cup (160g) sweet corn (fresh or canned)
- 1 medium red bell pepper, diced (approximately 150g)
- 1–2 jalapeños, diced (adjust based on spice preference)
- ¼ cup (15g) fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- ½ cup (120g) sour cream
- ¼ cup (60g) mayonnaise
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- If using fresh corn, grill or roast until slightly charred; drain if using canned corn.
- While the pasta cools, dice the red bell pepper and jalapeños and chop the cilantro.
- In a bowl, mix sour cream, mayonnaise, lime juice, salt, and pepper to create the dressing.
- In a large bowl, combine cooked pasta, corn, bell pepper, jalapeños, and cilantro. Pour in the dressing and toss until well coated.
- Chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg