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Street Corn Pasta Salad
Rated 5.0 stars by 1 users
Category
Salads & Salad Dressings
Cuisine
American
Creator
Culinary Genie
Makes
8 (1 cup) servings
Active Time
30 minutes
Total Time
30 minutes
Calories
327
Mexican street corn pasta salad is all the rage this summer…so we thought we’d make a version with our Salt-Free Mexican Street Corn Dip Mix. For a dairy-free option follow the simple swaps in the recipe and omit the bacon and cheese for a vegan option.
Ingredients
-
8 ounces farfalle (bowtie) pasta, short-cut pasta of choice or gluten-free pasta of choice
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2 tablespoons butter or olive oil
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1 (10 ounce) package frozen corn kernels
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½ cup sour cream or dairy-free sour cream
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½ cup mayonnaise or vegan mayonnaise
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1 packet Salt-Free Mexican Street Corn Dip Mix
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Juice of 1 lime
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20 grape tomatoes, cut in half
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4 ounces cotija cheese, crumbled
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6 slices uncured, reduced sodium bacon, cooked and crumbled
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¼ cup diced red onion
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2 tablespoons chopped fresh cilantro leaves
Directions
Prepare pasta according to package directions until al dente. Drain; rinse with cold water until cooled. Drain well.
Meanwhile, in large skillet over medium-high heat, melt butter. Add corn. Cook until nicely browned, stirring occasionally, about 5-6 minutes. Remove from heat; allow to cool.
In large bowl, combine sour cream, mayonnaise, Salt-Free Mexican Street Corn Dip Mix and lime juice; whisk until well combined.
Add pasta, corn, tomatoes, cheese, bacon, red onion and cilantro to bowl with dressing. Toss to combine well. Serve immediately.
Notes
Note: If dressing is too thick after tossing salad, toss with a bit of milk to reach desired consistency.
Nutrition
Serving Size
1 serving
Calories 327,
Total Fat
22 g,
Saturated Fat
8 g,
Cholesterol
34 mg,
Sodium
375 mg,
Carbs
25 g,
Fiber
2 g,
Sugar
2 g,
Protein
10 g