Description
This Mexican Street Corn Pasta Salad features an irresistible combination of flavors and textures. It’s easy to make and perfect for quick dinners or gatherings with friends. Enjoy the creamy dressing, sweet corn, and vibrant toppings in this delightful dish!
Ingredients
Scale
- 2 cups (200 g) dry rotini pasta
- 1 tbsp (15 ml) avocado oil or any oil
- 3 cups (~340 g / 12 oz) frozen corn
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) full-fat sour cream
- ½ tsp (6 g) chili powder
- ½ tsp (3 g) garlic powder
- ¼ tsp (4 g) paprika
- ⅛ tsp (2 g) ground cumin
- 1-2 limes juiced
- ⅛ tsp (1 g) table salt
- ⅛ tsp (2 g) black pepper
- 3 green onions sliced
- ½ cup (15 g) fresh cilantro
- ⅓ cup (35 g) crumbled cotija cheese
- 1 cup (170g) black beans drained and rinsed
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.
- Drain the pasta, rinse under cold water, and transfer it to a large serving bowl.
- In a skillet, heat the oil over medium heat and add the corn. Cook for 5 to 7 minutes until lightly golden and heated through.
- Transfer the corn to the bowl with the pasta.
- In a separate bowl, whisk together mayonnaise, sour cream, chili powder, garlic powder, paprika, ground cumin, lime juice, salt, and black pepper until smooth.
- Add green onions, cilantro, cotija cheese, and black beans to the pasta and corn mixture, then pour the dressing over and toss gently until coated.
- Top with additional corn, green onions, cilantro, and cotija cheese if desired. Serve immediately or refrigerate.
Notes
For extra flavor, grill the corn before adding it to the salad.
You can substitute Greek yogurt for sour cream for a healthier option.
Feel free to add other vegetables like diced bell peppers or chopped jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg