Description
A vibrant pasta dish inspired by Mexican flavors, featuring corn and simple ingredients.
Ingredients
Scale
- 8 ounces pasta (such as elbow macaroni, rotini, or penne)
- 2 cups cooked corn (canned, frozen, or fresh)
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: crumbled cotija cheese, sliced avocado, hot sauce
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, corn, red onion, and cilantro.
- In a small bowl, whisk together the sour cream (or yogurt), mayonnaise, lime juice, chili powder, and cumin.
- Pour the dressing over the pasta mixture and stir gently to coat everything evenly.
- Season with salt and pepper to taste.
- Serve immediately or chill for later. Top with optional cotija cheese, avocado, or hot sauce if desired.
Notes
- You can use any type of pasta you prefer.
- Fresh corn cut from the cob works well in this recipe.
- Adjust the amount of chili powder and cumin to your spice preference.
- This salad is great served cold, making it perfect for picnics or potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Side Dish
- Method: No-Cook (after pasta is cooked)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg