Mexican Corn Pasta Salad
User Reviews
5
Mexican Corn Pasta Salad
Description
Mexican Corn Pasta Salad combines cooked orecchiette pasta with corn cut from grilled ears, lending a smoky sweetness to each bite. The creamy dressing of mayonnaise, sour cream, lime juice and zest is spiced with chili powder and garlic powder, bringing gentle heat and depth without overwhelming the fresh ingredients.
The salad's finely sliced red onion and seeded jalapeño offer a crisp, piquant crunch contrasting the pasta and creamy sauce. Chopped cilantro dispersed throughout adds brightness and a fresh herbaceous note. Cotija cheese, sprinkled both inside and atop the salad, enriches the flavor with its crumbly texture and subtle tang.
This salad works well served at room temperature, making it a convenient dish for gatherings or casual meals. Its combination of creamy, spicy, tangy, and smoky elements creates a balanced side that pairs well with grilled meats or can stand alone as a light, flavorful salad.
Ingredients
- kosher salt
- 8 ounces orecchiette pasta
- 4 ears corn , or about 3 cups
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 lime , zested (about 1 teaspoon)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ red onion , thinly sliced
- 1 jalapeño , seeded and finely chopped
- 2 tablespoons cilantro , chopped
- ½ cup cotija cheese divided, crumbled
Instructions
- Bring a large pot of water to a boil, season generously with kosher salt, and cook the pasta according to package directions or until al denté.
- Meanwhile, grill the corn in its husks for 4-5 minutes or until tender and fragrant. Cut the corn from the cob and discard the cobs. You should have about 3 cups of corn. Add the corn to a large mixing bowl. If using frozen corn, thaw, then drain any water from the kernels.
- Once the pasta has finished cooking, drain and add to the bowl with the corn. Mix the mayonnaise, sour cream, lime juice and zest, chili powder, garlic powder, salt, onion, and jalapeño, in a small bowl then toss with the pasta to combine. Gently toss with the cilantro and ¼ cup of cotija cheese. Taste and add more salt or lime juice if desired. To serve, top with the remaining ¼ cup of cotija cheese and more chives and cilantro. This can be eaten at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 587mg | 24% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 128mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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