Print

Backyard Street Corn Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 12 oz rotini or cavatappi pasta
  • 2 cups roasted or grilled corn (fresh, frozen, or canned)
  • 1 red bell pepper
  • 1 jalapeño, seeded and minced
  • ½ cup red onion, finely chopped
  • 1 whole tomato, chopped
  • ½ cup cotija cheese
  • ½ cup chopped cilantro
  • 1 cup crushed Takis

Chili Lime Crema Dressing

  • ¾ cup sour cream (or Greek yogurt, if desired)
  • 2 tbsp mayonnaise
  • Juice and zest of 2 limes
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, rinse with cold water, and let cool.
  2. In a medium bowl, whisk together sour cream, mayo, lime juice/zest, chili powder, paprika, garlic powder, salt, and pepper. Adjust lime or chili to taste.
  3. In a large bowl, combine pasta, corn, bell pepper, jalapeño, onion, tomato, cheese, and cilantro. Toss with the chili lime crema until evenly coated.
  4. Just before serving, sprinkle crushed chili-lime chips over the top.

Find it online: https://lifeandsprinkles.com/backyard-street-corn-pasta-salad/

0