Description
Mexican Street Corn Pasta Salad is a vibrant, flavor-packed dish that captures the essence of summer gatherings. This refreshing salad features creamy dressing, sweet corn, and crumbly Cotija cheese, making it an irresistible side dish for barbecues, potlucks, or family dinners. With only 20 minutes of preparation time, you can easily whip up this delightful meal that brings a taste of Mexico straight to your table. Serve it cold for a refreshing side or warm as a comforting main course—this versatile salad is sure to impress your guests with its unique flavors and textures.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 bags frozen fire-roasted corn or 3 cans corn (drained)
- 1 cup crumbled Cotija cheese
- 1/3 cup fresh cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook rotini pasta according to package directions until al dente. Toss with olive oil, salt, and pepper; let cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, lime zest, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta with corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the mixture; toss to coat evenly.
- Transfer to a serving platter and drizzle with remaining dressing. Garnish with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg