Mexican Street Corn Pasta Salad

If you’re a fan of Classic Mexican Street Corn then you’re going to LOVE this fun twist in the form Mexican Street Corn PASTA SALAD! It’s simple to make and prefect for summer entertaining (or even just to enjoy all to yourself!).

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 452 kcal per serving

Ingredients

8 ounces - pasta
3 ears - corn
⅓ cup - crema agria sour cream
½ cup - mayo
2 - limes
3 cloves - garlic
½ tsp - chipotle chili powder
¼ tsp - cumin
Salt
black pepper
¼ cup - cilantro
½ cup - red onion
1 - bell pepper
½ cup - cotija cheese
diced avocado*

Instructions

Cook your pasta according to package directions. Once done, drain and rinse under cold water. You can also leave the pasta warm if you’d prefer.
If you haven’t already done so, cut the corn off of the cobb and place into a large bowl.
Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, and a couple large pinches of salt and pepper.
Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
Garnish as desired and ENJOY! Store leftovers in an airtight container in the fridge for up to 3 days.
*Crema agria is a bit thinner than regular sour cream. If you use regular sour cream then you might want to thin the sauce out with about a tablespoon of water
*I like to add the avocado on just before serving to minimize browning

Nutrition