Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of summer gatherings. Infused with the rich tastes of sweet corn, creamy Cotija cheese, and a zesty dressing, this pasta salad reimagines traditional recipes into a festive side that pairs beautifully with grilled meats or tacos. Perfect for potlucks, barbecues, or casual family dinners, it’s not only quick to prepare in just 20 minutes but also visually stunning, making it a crowd favorite. Enjoy this refreshing salad as a satisfying side or a light lunch on its own.
Ingredients
Scale
- 16 oz rotini pasta
- 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans of drained 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
- 1. Cook the rotini pasta until al dente; toss with olive oil and let cool.
- 2. Mix dressing ingredients in a bowl until well combined.
- 3. In a large bowl, combine cooled pasta, corn, Cotija cheese, and cilantro.
- 4. Pour dressing over the mixture and toss until evenly coated. Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 175g)
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg