Description
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors, combining the essence of Mexican street corn with the comfort of a pasta salad. Creamy, tangy, and slightly spicy, this dish is perfect for any gathering or as a satisfying meal on its own.
Ingredients
Units
Scale
Corn on the Cob:
- 3 corn on the cob, kernels removed
Pasta:
- 1/2 lb pasta
Dressing:
- 1 cup crema Mexicana
- 1 1/2 limes, juiced
- 1/2 tsp cayenne pepper
Additional Ingredients:
- 1/2 bunch cilantro, chopped
- 2 jalapeños, deseeded and chopped
- 5 oz cojita cheese, crumbled
Instructions
- Grill the Corn: Preheat the grill to 450°F-500°F. Grill the corn for 10-15 minutes, rotating occasionally until tender. Remove and cool.
- Cook the Pasta: Cook pasta in salted water, drain, and rinse under cold water.
- Prepare the Dressing: In a bowl, mix crema Mexicana, lime juice, and cayenne pepper.
- Combine Ingredients: Toss pasta, corn kernels, jalapeños, cilantro, and cheese in the dressing.
- Final Touch: Adjust seasoning, add more crema if desired, and serve chilled.
Notes
- You can char the corn on a stovetop flame for a similar effect if a grill is not available.
- This salad can be made ahead of time and refrigerated until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
