Mexican Street Corn Pasta Salad

• portions: 8 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

1 lb. penne

2 tbsp. unsalted butter

2 c. frozen or fresh corn

1/2 c. mayonnaise

1/3 c. Mexican crema or sour cream

Juice of 1 lime

1 tsp. chili powder

1/4 tsp. cayenne pepper

Kosher salt

Freshly ground black pepper

1/2 c. crumbled cotija or feta

1/4 c. finely chopped fresh cilantro

Instructions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.

Meanwhile, in a large skillet over medium-high heat, melt butter. Add corn and cook, stirring occasionally, until blistered, 5 to 8 minutes.

In a medium bowl, whisk mayonnaise, crema, lime juice, chili powder, and cayenne. Season with salt and black pepper.

In a large bowl, toss pasta, corn, cotija, and cilantro. Add dressing and toss to coat. Refrigerate until ready to serve.

Nutrition

• Calories: 418
• Lipides Totaux: 20 g
• Lipides Saturés: 6 g
• Acides Gras Trans: 0 g
• Cholestérol: 26 mg
• Sodium: 320 mg
• Glucides Totaux: 48 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 10 g