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Mexican Street Corn Pasta: 7 Irresistible Flavors to Savor

Mexican Street Corn Pasta
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Mexican Street Corn Pasta Salad: The Ultimate Amazing Recipe

Ingredients

Scale
  • 8 ounces of rotini pasta
  • 2 cups of fresh corn kernels (or 1 can of corn, drained)
  • 1 red bell pepper, diced
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of red onion, finely chopped
  • 1/2 cup of cilantro, chopped
  • 1 avocado, diced
  • 1/2 cup of crumbled cotija cheese
  • 1/4 cup of mayonnaise
  • 1/4 cup of sour cream
  • 2 tablespoons of lime juice
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of garlic powder
  • Salt and pepper to taste

Instructions

  1. In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. In a large mixing bowl, combine the corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt and pepper until smooth.
  4. Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the top and toss gently to combine all ingredients evenly.
  5. Fold in the diced avocado and crumbled cotija cheese, being careful not to mash the avocado.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Before serving, give the salad a gentle toss. Adjust seasoning if necessary.

Notes

    Nutrition

    Find it online: https://sarecipe.com/mexican-street-corn-pasta/