Mexican Street Corn Pasta Salad
Esquites served in pasta form
Servings: 2
Calories: 761kcal
Ingredients
- 2 corn cobs shucked
- 8 oz dried pasta
- 1 bunch cilantro chopped
- 1 cup cherry tomatoes halved
- 1/2 red bell pepper diced
- 1/2 red onion peeled and thinly sliced
- 1 tbsp pickled jalapeños diced
- 1/2 cup cotija cheese crumbled
- 2 tbsp mayonnaise
- 2 limes juice only
- 1 tbsp sour cream
- 1/2 tsp southwest seasoning
- salt and pepper
Instructions
- Heat a griddle pan over high heat. Brush the corn cobs with a little oil and grill for about 10 minutes turning frequently, until blackened in places. Slice the kernels off the corn.
- In the meantime, cook the pasta according to packaging instructions.
- Mix the remaining oil with the mayonnaise, sour cream, lime juice and southwest seasoning. Season to taste.
- Toss the pasta with the corn kernels, tomatoes, bell peppers, cilantro, jalapeños, red onion, and cotija cheese. Add the dressing and mix well.
Nutrition
Calories: 761kcal | Carbohydrates: 136.1g | Protein: 27.1g | Fat: 16.1g | Cholesterol: 35.5mg | Sodium: 527.6mg | Sugar: 18.7g