Mexican Street Corn Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cool, creamy pasta salad packed with roasted corn, jalapeños, cilantro, and lime in a crema-mayo dressing. It's vibrant and spicy, perfect for parties and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 lb pasta noodles (I’m using farfalle noodles)
- 4 fresh ears of corn on the cob (about 3 cups fresh corn kernels)
- 1-2 jalapeno peppers (finely chopped (seeds and innards removed for less spicy))
- 2 cloves garlic (minced)
- 1/2 cup fresh chopped cilantro
- 1/2 cup Mexican crema (or use sour cream)
- 2 tablespoons mayonnaise
- Juice from 1 small lime (about 1 tablespoon)
- 1/2 tsp red pepper flakes (or to taste)
- 3 ounces cojita cheese (crumbled)
- Salt 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
- 10m
- Cook
- 20m
- Sodium
- 361mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 98mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 361MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.