Street Corn Pasta Salad
Culinary Genie
8 (1 cup) servings
30 minutes
30 minutes
327
American
Salads & Salad Dressings
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
2 tablespoons butter or olive oil
1 (10 ounce) package frozen corn kernels
½ cup sour cream or dairy-free sour cream
½ cup mayonnaise or vegan mayonnaise
1 packet Salt-Free Mexican Street Corn Dip Mix
Juice of 1 lime
20 grape tomatoes, cut in half
4 ounces cotija cheese, crumbled
6 slices uncured, reduced sodium bacon, cooked and crumbled
¼ cup diced red onion
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.