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Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad
  • Prep 25 min
  • Total 4 hr 25 min
  • Servings 10
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Street corn just became a potluck favorite in this simple pasta salad.
Updated Mar 10, 2017

Ingredients

  • 1 lb uncooked pasta
  • 1 tablespoon butter
  • 3 ears fresh sweet corn, husks removed
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh cilantro leaves
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1/4 cup crumbled queso fresco cheese
Make With
Make With
Old El Paso

Steps

  • 1
    Cook and drain pasta as directed on package. Cool 10 minutes.
  • 2
    While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.
  • 3
    Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
  • 4
    Refrigerate about 4 hours or until chilled before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cotija cheese is a great substitute for queso fresco!
  • tip 2
    Sour cream works well in place of mayonnaise.

Nutrition

330 Calories, 12g Total Fat, 9g Protein, 48g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Seving
Calories
330
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
490mg
21%
Potassium
130mg
4%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
3g
Protein
9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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