Mexican Street Corn Pasta Salad
Servings: 8 Servings
Ingredients
- 8 ounces elbow noodles uncooked
- 4 ears of corn fresh, husks removed and cleaned
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon chipotle powder
- 1 cup queso fresco crumbled
- 1 jalapeño deseeded and finely chopped
- ½ purple onion diced
- 1 tablespoon cilantro freshly chopped
Instructions
- Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions. About 3 minutes before the pasta is done, add the ears of corn to the pot.8 ounces elbow noodles, 4 ears of corn
- Remove the corn from the water then drain the pasta and set aside.
- Heat a griddle pan over medium heat then grill the corn for about 10 minutes, turning the corn a little bit every 2-3 minutes so that all the sides of the corn are toasted and blackened.
- Cut the kernels off the cobs as closely as you can to the cob. Then add it to a large bowl and set aside to cool.
- In the meantime, mix the sour cream, mayonnaise, lime juice, paprika, salt and chipotle powder together in a medium bowl.1 cup sour cream, ½ cup mayonnaise, 2 tablespoons freshly squeezed lime juice, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon chipotle powder
- Add the corn to the bowl of pasta, along with the queso fresco, jalapeño, onion and cilantro. Toss gently to combine.1 cup queso fresco, 1 jalapeño, ½ purple onion, 1 tablespoon cilantro
- Pour in the sour cream sauce and stir to combine. Cover, and transfer to the refrigerator to cool for at least 30 minutes before serving with fresh cilantro, a dash of chili powder and additional cheese crumbles for garnish if desired.
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Seasonings may be adjusted to fit your tastes.
*Photos courtesy of Karla Rae Photography.
Nutrition Facts
Mexican Street Corn Pasta Salad
Serving Size
1 cup
Amount per Serving
Calories
347
% Daily Value*
Fat
21
g
32
%
Saturated Fat
7
g
35
%
Trans Fat
0.2
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
5
g
Cholesterol
33
mg
11
%
Sodium
369
mg
15
%
Potassium
267
mg
8
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
518
IU
10
%
Vitamin C
7
mg
8
%
Calcium
126
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
