Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish perfect for summer gatherings, barbecues, and potlucks. This delightful salad combines tender rotini pasta with sweet fire-roasted corn and creamy Cotija cheese, all tossed in a zesty lime dressing that will elevate any meal. Quick to prepare in just 20 minutes, it’s made with simple pantry ingredients, making it an ideal choice for last-minute plans. Not only does it serve a crowd, but it also offers the versatility to be enjoyed as a side or a light main dish. Whether served chilled or at room temperature, this pasta salad is sure to impress your guests with its irresistible flavors.
Ingredients
Scale
- 16 oz rotini pasta
- 4 bags frozen fire-roasted corn or 3 cans of corn
- 1 cup crumbled Cotija cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 3 tablespoons lime juice
- Fresh cilantro
Instructions
- Cook rotini pasta according to package directions until al dente. Toss with olive oil, salt, and pepper; set aside to cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and zest until smooth.
- Combine cooled pasta with corn and Cotija cheese in a large bowl. Pour the dressing over the mixture and toss gently.
- Transfer to a serving platter; garnish with extra cilantro and drizzle with remaining dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg