Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

from flavorfulside.com

Learn how to make Mexican Street Corn Pasta Salad, a fusion of Mexican street corn and pasta salad. Perfect for summer BBQs, with variations and tips included.

Ingredients

  • 3 cups cooked rotini or penne pasta
  • 4 ears of corn, grilled and kernels removed (or 3 cups canned/frozen corn, charred)
  • 1/2 cup cotija cheese, crumbled (or feta cheese)
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 1/2 cup black beans, drained and rinsed (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Mexican crema)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Directions

  1. 1

    Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions (usually 8-10 minutes). Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

Mexican Street Corn Pasta Salad Recipe | Only Recipes