Gluten-Free Mexican Street Corn Pasta Salad For Spring Dinner
A refreshing and vibrant pasta salad that combines the flavors of Mexican street corn with gluten-free pasta, perfect for a spring dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 2 cups corn (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 lime (juiced)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the corn, mayonnaise, sour cream, red onion, cilantro, lime juice, chili powder, salt, and pepper.
- Add the cooled pasta to the corn mixture and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold and enjoy your delicious Mexican street corn pasta salad!
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Notes
- Feel free to add diced jalapeños for extra heat.
- This salad can be made a day in advance for better flavor.
- Use fresh corn when in season for the best taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg