How To Make Mexican Street Corn Pasta Salad
A twist on Mexican street corn, this pasta salad is tangy and creamy with a little kick of spice.
Serves:
Ingredients
- 8 oz elbow macaroni
- 2 ears of corn
- 1 jalapeno, diced
- 1/4 red onion, diced
- 1/2 red pepper, diced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 cup chopped cilantro
- salt and pepper, to taste
Instructions
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Cook elbow macaroni according to package directions. Drain and rinse with cold water.
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Grill or roast corn until lightly charred. Cut kernels off the cob and add to a large bowl.
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Add diced jalapeno, red onion, and red pepper to the bowl with the corn.
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In a small bowl, combine mayonnaise, sour cream, smoked paprika, chili powder, and chopped cilantro. Stir well.
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Pour dressing over the pasta mixture and toss to coat well. Season with salt and pepper to taste.
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Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Calories : 285kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 18mg
- Sodium : 209mg
- Total Carbohydrates : 39g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 7g
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