Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of traditional Mexican street corn in a delightful pasta salad format. Bursting with the sweetness of corn, tangy lime, and creamy dressing, this salad is perfect for summer barbecues, potlucks, or casual weeknight dinners. With just 20 minutes of prep time, you can serve up a crowd-pleasing dish that’s both refreshing and satisfying. Made primarily with pantry staples, this recipe is easy to whip up on short notice. Your friends and family will love the combination of textures and flavors, making it a must-try for any gathering.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 (10 oz.) 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 pasta according to package directions until al dente; toss with olive oil and let cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, corn, Cotija cheese, and cilantro; pour most of the dressing over and toss well.
- Transfer to a serving platter; drizzle with remaining dressing and garnish with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg