Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer to your table. Perfect for picnics, barbecues, or casual dinners, this salad features a delightful combination of sweet corn, creamy dressing, and crumbly Cotija cheese. In just 20 minutes, you can create a refreshing side that bursts with zesty lime and spices, making it a crowd-pleaser for any gathering. Packed with colorful ingredients and textures, this dish is not only delicious but also easy to prepare using pantry staples.
Ingredients
Scale
- 16 oz rotini pasta
- 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans corn (drained)
- 1 cup crumbled Cotija cheese
- 1/3 cup freshly chopped 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; cool.
- In a medium bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper.
- In a large bowl, combine cooled pasta with corn, Cotija cheese, and cilantro.
- Pour dressing over the pasta mixture and toss gently until well coated.
- Transfer to a serving platter and garnish with extra cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg