Description
Enjoy a fresh and flavorful street corn pasta salad. This recipe is perfect for spring gatherings, holidays, and easy family meals. It’s approachable, bold, and delicious.
Ingredients
Scale
- 1 pound pasta, any shape
- 4 ears of corn, grilled or roasted
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1 jalapeño, minced (optional)
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Grill or roast corn until kernels are tender and slightly charred. Cut kernels off the cob.
- In a large bowl, combine pasta, corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and jalapeño (if using).
- Season with salt and pepper to taste.
- Mix well and chill for at least 30 minutes before serving.
Notes
- For a spicier kick, add more jalapeño or a pinch of cayenne pepper.
- If you don’t have cotija cheese, you can substitute feta or queso fresco.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg