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Street Corn Pasta Salad has all the ingredients of traditional Mexican street corn, but uses canned fire roasted corn, for a short cut, and has pasta.

Street Corn Pasta Salad

Street Corn Pasta Salad has all the ingredients of traditional Mexican street corn, but uses canned fire roasted corn, for a short cut, and has pasta.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings

Ingredients
  

Method
 

  1. Cook the pasta in boiling water according to package directions. Drain and rinse in cold water to stop the cooking. Add the pasta to a large mixing bowl. Next, to the bowl with the pasta add in the drained fire roasted corn and red onion.
  2. In a separate bowl whisk together the sour cream, mayonnaise, Queso Fresco (reserving some for garnish), cilantro (reserving some for garnish), the zest and juice of the limes, jalapeño, and seasonings-salt, pepper, paprika, chili powder and garlic powder. Pour the dressing over the pasta.
  3. Mix everything together until well coated. Add more seasonings to your taste.
  4. Before serving, garnish with extra queso fresco and cilantro. Enjoy!
  5. Refrigerate leftovers up to 3 days in an air tight container.

Nutrition

Calories: 357kcalCarbohydrates: 28gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 32mgSodium: 455mgPotassium: 197mgFiber: 2gSugar: 3gVitamin A: 936IUVitamin C: 6mgCalcium: 129mgIron: 1mg

Notes

Serve pasta salad room temperature.
This pasta salad can be made the day before to save time.
Refrigerate leftovers up to 3 days in an airtight container.
If you like it spicy, add cayenne pepper, increase the chili powder and leave the seeds in the jalapeño- or use a spicier pepper.
If serving from the fridge, add a little milk to make it creamy again.
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