Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that effortlessly combines the beloved flavors of traditional elote with pasta. Packed with sweet corn, creamy Cotija cheese, and a zesty dressing, this salad is perfect for summer gatherings, potlucks, or as a satisfying meal on its own. In just 20 minutes, you can whip up this refreshing side that’s sure to be a crowd-pleaser. Enjoy it chilled or at room temperature, making it an ideal choice for meal prep or picnics. With its colorful ingredients and unique taste, this pasta salad brings the sunny vibes of Mexico to your table.
Ingredients
Scale
- 16 oz rotini pasta
- 4 bags frozen fire-roasted corn (or canned corn)
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 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 instructions until al dente. Drain and toss with olive oil, salt, and pepper; let cool.
- In a bowl, whisk together sour cream, mayonnaise, olive oil, lime juice, chili powder, garlic powder, cayenne pepper, salt, and pepper.
- In a large bowl, combine the cooled pasta with corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the pasta mixture; toss until well combined.
- Serve on a platter with remaining dressing drizzled on top and garnish with additional cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg