Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer to your table. This delightful salad combines rotini pasta, sweet corn, and creamy Cotija cheese, all enveloped in a zesty dressing that’s reminiscent of traditional Mexican elote. Perfect for potlucks, barbecues, or quick weeknight dinners, this recipe is not only easy to prepare but also a guaranteed crowd-pleaser.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 bags (10 oz.) frozen fire-roasted corn or 3 cans (15 oz.) corn
- 1 cup crumbled Cotija cheese
- 1/3 cup fresh cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- Juice and zest of 2 limes
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- Kosher salt
- fresh cracked pepper
Instructions
- Cook the rotini pasta according to package directions until al dente; toss with olive oil, salt, and pepper. Cool completely.
- In a bowl, whisk together sour cream, mayonnaise, lime juice and zest, olive oil, chili powder, garlic powder, cayenne pepper, salt, and pepper until smooth.
- In a large bowl, combine the cooled pasta with corn, Cotija cheese, and cilantro.
- Pour the dressing over the pasta mixture and toss gently until well coated.
- Transfer to a serving platter and garnish with extra cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg