Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that perfectly captures the essence of summer gatherings. This easy-to-make salad combines al dente rotini pasta with sweet corn, creamy dressing, and zesty spices, resulting in a flavor explosion that’s sure to please any crowd. With the delightful crunch of cotija cheese and fresh cilantro, each bite transports you to bustling Mexican streets filled with cheerful celebrations. Ideal for barbecues, potlucks, or as a quick weeknight meal, this pasta salad is not just food—it’s a culinary fiesta on your plate!
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 the rotini according to package instructions until al dente. Toss with olive oil, salt, and pepper; let cool.
- In a medium bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and season with salt and pepper.
- In a large bowl, combine cooled pasta, corn, cotija cheese, and cilantro. Pour most of the dressing over the mixture and toss gently until well combined.
- Transfer to a serving platter and drizzle with remaining dressing. Garnish with extra cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 4g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg