Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

A simple and tasty pasta salad with all of the flavours of Mexican street corn, aka elote.

Print Recipe

ingredients

• 1 pound pasta (gluten-free for gluten-free)
• 1 teaspoon oil
• 2 tablespoons butter
• 6 cups corn (fresh or frozen)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup lime juice (about 2 limes)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder (or cayenne) (or to taste)
• 1/2 cup cotija (or feta), crumbled
• 1 jalapeno, seeded and finely diced
• 1/4 cup green onion, thinly sliced
• 2 tablespoons cilantro, chopped

directions

1. Cook the pasta as directed on the package, drain, mix with oil and let cool, mixing every 5 minutes. (The oil and mixing helps prevent it from sticking together while it cools.)
2. Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn, and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Mix the mayonnaise, sour cream, lime juice, salt, pepper and chili powder.
4. Assemble the salad, toss and enjoy!

Nutrition Facts: Calories 300, Fat 11g (Saturated 3g, Trans 0), Cholesterol 15mg, Sodium 222mg, Carbs 42g (Fiber 2g, Sugars 5g), Protein 8g

Nutrition by: