Description
A creamy, tangy, and flavor-packed Mexican Street Corn Pasta that’s perfect for cookouts, potlucks, or a quick dinner.
Ingredients
12 oz rotini or penne pasta
2 tablespoons butter
3 cups corn (fresh, frozen, or canned)
1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled cotija cheese (or feta)
1/4 cup chopped fresh cilantro
Optional: jalapeño slices or hot sauce for heat
Instructions
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Cook pasta until al dente; drain and set aside.
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Sauté corn in butter until charred and golden.
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Mix mayonnaise, sour cream, lime juice, and spices in a large bowl.
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Toss pasta and corn with the sauce.
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Fold in cotija cheese and cilantro.
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Garnish and serve warm or chilled.
Notes
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Use fresh corn for the best flavor.
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Adjust chili powder and hot sauce for desired heat.
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Can be made ahead and served chilled.
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Cotija can be substituted with feta cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: Mexican street corn pasta, elote pasta salad, creamy corn pasta, summer side dish, quick pasta recipe