Mexican Street Corn Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pasta salad loaded with grilled corn, bell peppers, and cotija cheese, dressed with a creamy chipotle-sour cream sauce. It's a Mexican-inspired side dish perfect for potlucks and warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups uncooked elbow macaroni
- 1/2 cup cotija cheese
- 1 medium red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup green onion, sliced
- 4 small ears of corn, husked ((if using large pieces of corn do 3))
- olive oil for brushing corn
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- 1 lime, juiced
- salt and pepper, to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 344mg
- 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
- 126mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.