Description
Mexican Street Corn Pasta Salad is a vibrant and deliciously creamy dish that brings the flavors of summer to your table. This crowd-pleaser combines sweet corn, crumbled Cotija cheese, and a zesty dressing, making it the perfect addition to picnics, barbecues, or as a delightful side at any meal. Its quick preparation means you can whip it up in no time, ensuring it becomes a favorite among family and friends. The combination of tangy lime, spicy chili powder, and fresh cilantro creates an explosion of flavor that will leave everyone asking for seconds.
Ingredients
Scale
- 16 oz rotini pasta
- 4 cups frozen fire-roasted corn (or 3 cans drained)
- 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
- Cook pasta until al dente; cool.
- Whisk together the dressing ingredients until smooth.
- Combine cooled pasta with corn, Cotija cheese, and cilantro in a large bowl.
- Pour dressing over the mixture and toss gently until coated.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg