Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of traditional Mexican street corn with pasta for a unique twist. This salad features sweet corn, creamy dressing, crumbled Cotija cheese, and fresh cilantro, all brightened by zesty lime juice. Perfect for picnics, potlucks, or family dinners, it’s both quick to prepare and made largely from pantry staples. In just 20 minutes, you can whip up this crowd-pleaser that tastes even better after sitting in the fridge for a while. Whether served as a main course or a side dish, this pasta salad is sure to impress.
Ingredients
Scale
- 16 oz rotini pasta
- 4 bags frozen fire-roasted corn or 3 cans of drained corn
- 1 cup crumbled Cotija cheese
- 1/3 cup freshly chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- Zest and juice of 2 limes
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- A couple pinches cayenne pepper
- Kosher salt
- Fresh cracked pepper
Instructions
- Cook rotini pasta according to package directions until al dente. Drain and toss with olive oil, salt, and pepper; cool.
- In a medium bowl, mix sour cream, mayonnaise, olive oil, lime zest and juice, chili powder, garlic powder, cayenne pepper, salt, and pepper.
- In a large bowl, combine cooled pasta with cooked corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the pasta mixture; toss gently until well coated.
- Garnish with remaining dressing and additional cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg