American 15 min

Street Corn Pasta Salad

Name: Street Corn Pasta Salad
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb rotini or cavatappi pasta; 4 ears grilled corn, kernels cut off (or 3 cups frozen roasted corn); 1 cup cotija cheese, crumbled; ½ red onion, finely diced; ½ cup fresh cilantro, chopped; 2 jalapeños, seeded and minced; ½ cup mayonnaise; ¼ cup sour cream; 3 tablespoons fresh lime juice; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon cayenne

meal-prepvegetarian

Ingredientsfor 2

360

Cal

10g

Protein

48g

Carbs

15g

Fat

11 lb rotini or cavatappi pasta
24 ears grilled corn, kernels cut off (or 3 cups frozen roasted corn)
31 cup cotija cheese, crumbled
4½ red onion, finely diced
5½ cup fresh cilantro, chopped
62 jalapeños, seeded and minced
7½ cup mayonnaise
8¼ cup sour cream
93 tablespoons fresh lime juice
101 teaspoon chili powder
111 teaspoon smoked paprika
12½ teaspoon garlic powder
13½ teaspoon salt
14¼ teaspoon cayenne

Order ingredients on Instacart

Instructions

1
Cook pasta in heavily salted boiling water until al dente. Drain and rinse under cold water to stop cooking; toss with a drizzle of oil to prevent sticking. Transfer to a large bowl.
2
Whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and cayenne in a small bowl until smooth and creamy.
3
Add corn kernels, cotija cheese, red onion, cilantro, and jalapeño to the pasta. Pour the dressing over everything and toss until evenly coated. Taste and adjust lime juice, salt, and chili powder. Refrigerate at least 30 minutes before serving — the pasta will absorb some of the dressing. Toss again and add a squeeze of extra lime before serving.