Description
A colorful and refreshing twist on traditional Mexican street corn, this pasta salad combines sweet corn, fresh veggies, and a creamy dressing for a delicious side dish.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil a pot of salted water and cook the pasta according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the veggies: In a large bowl, add the corn, red bell pepper, jalapeño, red onion, cherry tomatoes, and cilantro. Mix well.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Combine: Add the cooked pasta to the vegetable mixture. Pour the dressing over and toss everything until well-coated.
- Add cheese: Gently fold in the crumbled feta cheese, being careful not to break it up too much.
- Chill: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to combine.
- Serve: Give the salad a good stir before serving. Enjoy!
Notes
Adjust the spice level of the salad by modifying the amount of jalapeño according to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg