Ingredients
Scale
- 8 ounces of pasta (preferably penne or rotini)
- 1 cup canned corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1/2 cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, extra cheese, chopped green onions
Instructions
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process and keep it cool.
- While the pasta is boiling, heat a skillet over medium heat and sauté the corn until lightly charred for extra smoky flavor. Alternatively, grill the corn if fresh.
- In a large mixing bowl, whisk together mayonnaise, sour cream, smoked paprika, lime juice, salt, and pepper. Mix until creamy and well combined.
- Add the cooked pasta, sautéed corn, crumbled cheese, and chopped cilantro to the bowl. Toss everything gently to evenly coat all ingredients with the dressing.
- Refrigerate the Street Corn Pasta Salad for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with additional cheese, cilantro, or jalapeños, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For extra flavor, add a splash of lime juice or more cheese before serving leftovers.
- Stir well before eating to redistribite flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing, Sautéing, Chilling
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg