Description
This Mexican Street Corn Pasta Salad is a delightful mix of flavors, featuring sweet corn, jalapeno, and a creamy dressing. Perfect for a quick meal or a side dish at gatherings, it’s an easy and delicious choice that everyone will love!
Ingredients
Scale
- 1 pound farfalle pasta
- 3 ears of corn
- 1 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- salt and pepper
- 1 jalapeno, minced
- 1/2 cup green onion, sliced
- 1/4 cup cilantro, chopped
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool it off, then set aside.
- While the pasta cooks, grill or cook the corn in a dry skillet until browned on all sides. Allow to cool, then cut the corn off the cob.
- In a large mixing bowl, whisk together the mayo, lime juice, chili powder, and paprika. Season with salt and pepper to taste.
- Add the cooled pasta, corn, minced jalapeno, sliced green onions, and chopped cilantro to the bowl with the dressing. Toss to ensure all ingredients are well coated.
- Chill the mixture for 1 hour before serving.
- Serve topped with additional cilantro.
Notes
For a spicier salad, leave the seeds in the jalapeno.
This salad can be made a day in advance to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg