Mexican Street Corn Pasta Salad
Serves 615 mins prep8 mins cook
This Mexican Street Corn Pasta Salad is creamy, zesty, and loaded with bold flavor. An easy side dish perfect for any summer gathering.
0 servings
What you need
oz pasta
cup red onion
cup cilantro
oz frozen corn
cup queso fresco
cup mayonnaise
cup sour cream, I used light sour cream
tsp onion powder
tsp garlic powder
tsp chili powder
tsp cumin
lime, zested and juiced
tsp salt
tsp pepper
Instructions
1 Pasta: Bring water to a boil in a large pot. Add about 1 tbsp salt. Cook the pasta according to directions for al dente. Drain, rinse under cold water until cool. [wprm-ingredient text="14.5 oz Protein Pasta" uid="0"] 2 Corn: In a skillet on medium-high, roast your frozen corn (using no oil) for about 10 minutes. Make sure to stir regularly. [wprm-ingredient text="10 oz Frozen Corn" uid="3"] 3 Ingredient Prep: Dice red onion and cilantro. Crumble the Queso Fresco. [wprm-ingredient text="½ cup Red Onion" uid="1"] [wprm-ingredient text="½ cup Cilantro" uid="2"] [wprm-ingredient text="¾ cup Queso Fresco" uid="4"] 4 Dressing: Using a food processor, mix mayonnaise, sour cream, chipotles, seasonings, lime zest, and juice until creamy. Mix the sauce into the pasta noodles. [wprm-ingredient text="¾ cup Mayonnaise" uid="6"] [wprm-ingredient text="¾ cup Sour Cream" uid="7"] [wprm-ingredient text="1-2 Chipotles in Adobo Sauce" uid="8"] [wprm-ingredient text="1 Lime" uid="12"] [wprm-ingredient text="1 tsp Salt" uid="13"] [wprm-ingredient text="½ tsp Pepper" uid="14"] [wprm-ingredient text="1 tsp Onion Powder" uid="9"] [wprm-ingredient text="1 tsp Garlic Powder" uid="10"] [wprm-ingredient text="1 tsp Chili Powder" uid="11"] [wprm-ingredient text="½ tsp Cumin" uid="15"] 5 Assemble Salad: In a large bowl, combine pasta, cooled corn, vegetables and queso fresco. Gently toss together and enjoy!View original recipe
