Foodie Crush · by Heidi Larsen★ 5.0 (35)
Mexican Corn Pasta Salad
NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 31%
CARBS 62G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC49G OTHER7G TOTAL SUGAR
FAT 16G33% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta salad inspired by elote with corn, cotija cheese, jalapeño, and lime. Best served warm or chilled as a side at cookouts.
sidemexicansalad🍲 stockpot♨️ grillgluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- kosher salt
- 8 ounces orecchiette
- 4 ears corn (, or about 3 cups)
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 lime (, zested (about 1 teaspoon))
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- ½ red onion (, thinly sliced)
- 1 jalapeño (, seeded and finely chopped)
- 2 tablespoons cilantro (, chopped)
- 1/2 cup crumbled cotija cheese (, divided)
At a glance
PER SERVING · TIME 15M
CAL 22%·PRO 31%
CARBS 62G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC49G OTHER7G TOTAL SUGAR
FAT 16G33% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 936mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 517mg
- Calcium
- 133mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 936MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.