Mexican Street Corn Pasta Salad (Edit recipe)

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If you love my mexican street corn dip then you'll love this! It's a fun way to serve my dip for a larger crowd, make for meal prep, a weeknight dinner with leftovers, and anything else you think it might work for. I have also topped it with grilled chicken for some extra protein. The possibilities are endless! So for this recipe, I essentially double my street corn dip recipe and throw it over pasta. Just as simple and delicious as the dip, but with pasta. Say no more!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 8

Ingredients

1 lb Fusilli Pasta, or pasta of choice
2 lb Corn, frozen, fire roasted from TJs
0.5 cup Green Onion (Scallion), chopped
0.666 cup Cotija Cheese, crumbled
0.5 cup Sour Cream
3 Tbsp Tajin
2 Tbsp Garlic, minced
1 whole jalapenp, ribs and seeds removed, chopped
2 whole Lime, juiced
1 Tbsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to package instructions.
In a separate pan, heat the corn.
While the corn is heating, add sour cream, lime and minced garlic to a small bowl and whisk to combine.
Add corn and dressing to large bowl and mix until all corn is coated.
Mix in green onions, cotija, jalapeño, tajin and salt.
Serve warm, cold and however you like it!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	370
Fat:	10 g
Carbohydrates:	56 g
Protein:	13 g
Cholesterol:	33 g
Sodium:	1277 mg
Fiber:	5 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.