Street Corn Pasta Salad with Creamy Dressing
View original ↗
Well Seasoned Studio · by Ari Laing

Street Corn Pasta Salad with Creamy Dressing

NUTRITION · PER SERVING45M COOK
CAL 35%·PRO 30%
CARBS 63G37% OF CAL
6G FIBER51G OTHER6G TOTAL SUGAR
FAT 43G56% OF CAL
12G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy pasta salad inspired by Mexican street corn with roasted corn, jalapeños, cotija cheese, and cilantro. Bold, tangy, and slightly spicy.

sidemexicansaladvegetarian
View the full recipe on Well Seasoned Studio →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 8 oz (225g) short pasta, (such as fusilli, cavatappi, farfalle, or even ditalini)
  • 2 Tbsp olive oil
  • 2 Tbsp (28g) unsalted butter
  • ½ medium (60g) red onion, (diced, about ½ cup)
  • 3 scallions, (thinly sliced, white and green pars separated)
  • 1 jalapeño pepper (use poblano for less heat), (finely chopped)
  • 1 tsp kosher salt, (divided)
  • 4 ears of corn (450g), (shucked (about 3 cups of kernels))
  • 2 cloves of garlic, (peeled and finely chopped)
  • ½ cup (115g) mayonnaise
  • ¼ cup (60g) sour cream
  • 1 medium lime, (juiced, about 2 Tbsp)
  • 1-2 tsp chili powder (to taste)
  • ¼ tsp cayenne pepper
  • 2 oz (½ cup) Cotija or Queso Fresco cheese (crumbled, plus more for serving)
  • ½ cup fresh cilantro leaves, (finely chopped, plus more for serving)
PREP
20M
SODIUM
890MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.