By Stephanie Gigliotti
Street Corn Pasta Salad
4 steps
Prep:20minCook:10min
This Street Corn Pasta Salad is a take on delicious Mexican street corn and is the perfect side dish for taco night, a party, or a summer cookout.
Updated at: Sat, 25 May 2024 15:45:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories256.9 kcal (13%)
Total Fat17.1 g (24%)
Carbs21.3 g (8%)
Sugars2.7 g (3%)
Protein6 g (12%)
Sodium294.2 mg (15%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
8 ouncesrotini pasta
2 Ozcans fire roasted corn
or fresh corn on the cob, kernels cut off
⅓ cupcilantro
chopped, plus more for garnish
0.5red onion
diced
¾ cupsour cream
¾ cupmayonnaise
1 cupfresh cheese
or cojita
2limes
juice and zest
1jalapeño
chopped small
½ tspsalt
½ tsppepper
1 Tbsppaprika
½ Tbspchili powder
2 tspgarlic powder
Instructions
Step 1
Cook pasta in boiling water according to package directions. Drain and rinse in cold water. Add to a large mixing bowl.
Step 2
Add in the remaining ingredients to the bowl with the pasta. Mix together until well coated. Add more seasonings to taste.
Step 3
Garnish with extra cojita cheese and cilantro.
Step 4
Refrigerate leftovers up to 3 days in an air tight container.
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