Description
Mexican Street Corn Pasta Salad is a colorful and flavorful dish that captures the essence of traditional Mexican street food right in your kitchen. This refreshing salad combines al dente rotini pasta with sweet fire-roasted corn, creamy Cotija cheese, and a zesty lime dressing, making it perfect for summer barbecues, potlucks, or family gatherings. With its ease of preparation using mostly pantry staples, you can whip up this crowd-pleaser in just 20 minutes! Bursting with vibrant flavors and healthy ingredients like fresh cilantro and corn, this pasta salad promises to impress guests while keeping your taste buds delighted.
Ingredients
Scale
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook rotini according to package directions until al dente; toss with olive oil, salt, and pepper. Cool.
- In a bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, lime zest, salt, and pepper.
- In a large bowl, combine cooled pasta with corn, Cotija cheese, and cilantro.
- Pour dressing over the mixture and toss until evenly coated.
- Serve chilled or at room temperature garnished with extra cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg