Description
Elevate your summer gatherings with this irresistible Mexican Street Corn Pasta Salad. A delightful fusion of creamy, zesty dressing, sweet corn, and crumbly Cotija cheese, this dish is a vibrant addition to any picnic, barbecue, or potluck. Perfect for both casual get-togethers and festive celebrations, it comes together in just 20 minutes using pantry staples. The result is a colorful salad bursting with flavor that appeals to kids and adults alike. Enjoy it chilled or at room temperature alongside your favorite grilled meats or as a refreshing main course on warm days.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 bags frozen fire-roasted corn (or 3 cans of 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 according to package instructions until al dente; then toss with olive oil and let cool.
- In a bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and zest until smooth.
- In a large bowl, combine cooled pasta, cooked corn, Cotija cheese, and cilantro.
- Pour the dressing over the pasta mixture and gently toss until well coated.
- Serve on a platter with extra cilantro for garnish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg