Mexican Street Corn Pasta Salad
Karly Campbell
Updated Mar 10, 2017
Street corn just became a potluck favorite in this simple pasta salad.
Mexican Street Corn Pasta Salad
- Prep Time 25 min
- Total 4 hr 25 min
- Servings 10
- Ingredients 8
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 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/4 cup crumbled queso fresco cheese
Make With
Old El Paso
Instructions
-
Step1Cook and drain pasta as directed on package. Cool 10 minutes.
-
Step2While 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.
-
Step3Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.
-
Step4Refrigerate about 4 hours or until chilled before serving.
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
3Tips from the Betty Crocker Kitchens
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