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Mexican Street Corn Pasta Salad
Turn up the flavor! Use our Mexican Street Corn Dip Mix to whip up a zesty pasta salad that is bright, bold, and irresistibly creamy.
454 g (16 oz) curly pasta, like fusilli
250 ml (1 cup) sour cream
125 ml (½ cup) mayonnaise
60 ml (¼ cup) lime juice
1 can (340 ml / 11.5 oz) whole kernel corn, drained
1 red pepper, diced
200 g (about 1 cup) crumbled feta cheese (optional)
1 (½ cup) chopped cilantro (optional)
Salt to taste
1
Cook the pasta according to package directions. Drain, rinse with cold water and set aside to cool.
2
In a large bowl, mix the sour cream, mayonnaise, lime juice and seasoning until well combined.
3
Add the pasta, corn, red pepper, feta cheese and cilantro. Mix again until the pasta is creamy and well coated.
Ingredients
454 g (16 oz) curly pasta, like fusilli
250 ml (1 cup) sour cream
125 ml (½ cup) mayonnaise
60 ml (¼ cup) lime juice
1 can (340 ml / 11.5 oz) whole kernel corn, drained
1 red pepper, diced
200 g (about 1 cup) crumbled feta cheese (optional)
1 (½ cup) chopped cilantro (optional)
Salt to taste