Description
A vibrant pasta salad that combines the flavors of Mexican street corn with creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 oz pasta (fusilli or rotini)
- 2 cups corn (fresh or frozen, charred)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (diced)
- 1/2 cup cilantro (chopped)
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juiced)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Begin by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process. Let it cool completely.
- Combine the main ingredients: In a large mixing bowl, combine the cooled pasta, charred corn, halved cherry tomatoes, diced red onion, and chopped cilantro. Toss gently to distribute evenly.
- Whisk the dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Aim for a creamy consistency without lumps for maximum flavor integration.
- Mix it all together: Pour the dressing over the pasta mixture, tossing gently to coat every ingredient with the creamy goodness.
- Chill and serve: Cover the salad and chill in the refrigerator for at least 30 minutes. This waiting period allows flavors to meld beautifully, enhancing your salad’s overall taste.
Notes
The salad can be made a day in advance for better flavor. Avoid overcooking the pasta and ensure to cool it properly before mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg