Minutes Prep time: 30
Minutes Total time: 60
Servings: 12
Difficulty: Intermediate
8 ounces rotini pasta, uncooked
1 bag (10 oz each) Birds Eye® Steamfresh Gold and White Corn
1 tablespoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup Wish-Bone® Avocado Ranch Dressing
3 tablespoons sour cream
1 teaspoon grated lime zest
1/2 cup crumbled Cotija or feta cheese
2 small avocado, pitted, peeled, chopped
3 tablespoons chopped fresh cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 58 mg | 6% |
| Carbohydrate | 22 g | 7% |
| Cholesterol | 8 mg | 3% |
| Total Fat | 12 g | 19% |
| Iron | 1 mg | 5% |
| Calories | 214 kcal | 11% |
| Sodium | 291 mg | 12% |
| Protein | 5 g | 10% |
| Saturated Fat | 3 g | 14% |
| Sugars | 2 g | 0 |
| Vitamin C | 4 mg | 7% |
Cook pasta according to package directions. Drain and rinse with cold water. Cool completely.
Microwave corn 2 minutes, just to thaw. Heat vegetable oil in a large nonstick skillet over medium-high heat. Pour corn into skillet and cook until it starts to brown around the edges, about 5 minutes, stirring frequently. Stir in chili powder and salt. Remove from heat and cool completely.
Stir together ranch dressing, sour cream, lime zest and about three quarters of the cheese in a small bowl. Stir together pasta, corn, avocado, cilantro (reserve 1 tablespoon for garnish) and dressing mixture in a large bowl until everything is well coated.
Pour Mexican street corn pasta salad into serving bowl, garnish with reserved cheese and cilantro and refrigerate 30 minutes before serving.
Mexican Street Corn Pasta Salad
