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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: A Creamy Twist on Tradition

Mexican Street Corn Pasta Salad is a vibrant and easy-to-make dish inspired by the classic elote, perfect for cookouts and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta Substitute with gluten-free pasta if needed.
For the Salad
  • 2 cans Golden Kernel Corn Grill fresh corn for a smoky flavor.
  • 1 cup Cotija Cheese Feta cheese is a good alternative.
  • ⅔ cup Chopped Cilantro Parsley can be used as a substitute.
  • 1 medium Red Onion Green onions can be a milder substitute.
  • 1.5 large Fresh Jalapenos Deseed for less heat or substitute with bell peppers.
For the Dressing
  • 2 tablespoons Olive Oil Use for sautéing the corn.
  • 1 cup Sour Cream Greek yogurt works well for a lighter option.
  • ½ cup Real Mayonnaise Extra yogurt can lessen calories.
  • 3-4 tablespoons Lime Juice Lemon juice is a suitable substitute.
  • 2 teaspoons Chili Powder Tajin can be used for extra spice.
  • 1 teaspoon Minced Garlic Fresh minced garlic enhances flavor.
  • ½ teaspoon Cumin Skip if not a fan.
  • ½ teaspoon Salt Adjust to taste.
  • ¼ teaspoon Cayenne Pepper Optional for extra heat.
  • ¼ teaspoon Coarse Ground Black Pepper Adds peppery flavor.

Equipment

  • large pot
  • Colander
  • large skillet
  • Mixing Bowl
  • Whisk
  • airtight container

Method
 

Cooking Steps
  1. Cook Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to cool.
  2. Sauté Corn: Heat olive oil in a skillet over medium-high heat. Add corn and sauté for 5-7 minutes until browned. Transfer to a plate to cool.
  3. Combine Ingredients: In a mixing bowl, combine cooled pasta, sautéed corn, cilantro, onion, jalapeños, and cotija cheese. Mix well.
  4. Prepare Dressing: Whisk together sour cream, mayonnaise, lime juice, chili powder, garlic, cumin, salt, cayenne, and black pepper until smooth.
  5. Toss Salad: Drizzle dressing over the salad mixture and toss gently to coat all ingredients evenly.
  6. Chill and Serve: Cover and chill for at least 30 minutes before serving. Reserve some dressing to refresh the salad before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 450mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Let cooked pasta and corn cool before mixing to maintain texture. Save extra dressing for after storage to keep moisture in the salad.

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