Description
Mexican Street Corn Pasta Salad is a vibrant and delicious twist on traditional pasta salads, combining the beloved flavors of elote with the satisfying texture of rotini. With its creamy dressing and fresh ingredients, this salad is perfect for summer barbecues, potlucks, or as a delightful side dish for family dinners. It’s quick to prepare in just 20 minutes, making it ideal for busy weeknights or last-minute gatherings. The harmonious blend of sweet corn, cotija cheese, and zesty lime creates a refreshing taste that will keep everyone coming back for seconds. Whether served alongside grilled meats or enjoyed on its own, this salad is sure to impress at any occasion.
Ingredients
Scale
- 16 oz rotini pasta
- 4 (10 oz) bags frozen fire-roasted corn (or 3 (15 oz) cans)
- 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 the rotini pasta according to package directions until al dente. Drain and 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 zest and juice. Season with salt and pepper.
- In a large mixing bowl, combine cooled pasta, corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the mixture and toss well to coat.
- Serve on a platter drizzled with remaining dressing and garnished with cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg