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Mexican Street Corn Pasta Salad

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A delightful gluten-free pasta salad inspired by the flavors of Mexican street corn, combining sweet corn, zesty lime, and cotija cheese.

Ingredients

Scale
  • 8 oz gluten-free pasta (such as rotini or penne)
  • 2 cups corn kernels (fresh, canned, or frozen)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 jalapeño, seeded and diced (optional)

Instructions

  1. Cook the pasta according to package instructions. Drain and set aside to cool.
  2. Prepare the corn: If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
  3. Mix in a large bowl the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
  4. Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Equipment

Notes

For those with celiac disease, ensure to use dedicated gluten-free utensils and check labels for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-street-corn-pasta-salad-2/