Description
Enjoy the flavors of Mexican street corn in this tasty pasta salad that’s perfect for potlucks and BBQs. Creamy crema Mexicana, fresh corn kernels, and zesty jalapeños make this dish a standout favorite.
Ingredients
Units
Scale
Corn on the Cob:
- 3 corn on the cob, kernels
Pasta:
- 1/2 lb pasta
Sauce:
- 1 cup crema Mexicana
- 1 1/2 limes, juiced
- 1/2 tsp cayenne pepper
Additional:
- 1/2 bunch cilantro, chopped
- 2 jalapeños, pith and seeds removed, chopped
- 5 oz cojita cheese
Instructions
- Preheat the Grill: Set the grill to 450°F-500°F.
- Grill Corn: Grill corn with husks removed, rotating occasionally, for 10-15 minutes until tender.
- Cool and Cut: Let corn cool, then cut off kernels.
- Cook Pasta: Cook pasta according to package; rinse under cold water.
- Mix Ingredients: In a bowl, combine crema Mexicana, lime juice, cayenne. Add pasta, corn, jalapeños, cilantro, cheese; toss.
Notes
- Add grilled chicken for a protein boost.
- Adjust spice level with more or less cayenne.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg