Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of summer in every bite. Combining the sweet, smoky flavor of fire-roasted corn with creamy Cotija cheese and a zesty dressing, this salad is both refreshing and satisfying. Perfect for barbecues, picnics, or casual family dinners, it takes just 20 minutes to prepare. With mostly pantry staples required, making this delightful pasta salad is not only quick but also convenient. This crowd-pleaser will have everyone coming back for seconds!
Ingredients
Scale
- 16 oz. rotini pasta
- 4 (10 oz.) bags frozen fire-roasted corn or 3 (15 oz.) cans corn
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 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 pasta in salted water until al dente; drain and cool.
- In a bowl, mix sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- In a large bowl, combine cooled pasta, corn, Cotija cheese, and cilantro; pour dressing over and toss to combine.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg