Description
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors, combining the essence of Mexican street corn with the heartiness of a pasta salad. Creamy, tangy, and with a hint of spice, it’s a perfect side dish for any gathering or a satisfying meal on its own.
Ingredients
Units
Scale
Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
Dressing:
- 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: Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature, or chill in the fridge.
- Prepare dressing: In a medium bowl, combine sour cream, mayo, olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, salt, and pepper.
- Combine ingredients: Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
- Add dressing: Pour most of the dressing over the pasta and toss until well coated.
- Serve: Transfer to a serving platter, drizzle with remaining dressing, and garnish with fresh chopped cilantro.
Notes
- If making ahead, blend Cotija with dressing in a food processor for creamier texture.
- Season pasta water generously for flavor.
- Cook pasta until just al dente for best texture.
- Use fresh corn on the cob when in season for added sweetness.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 285
- Sugar: 2.2 g
- Sodium: 150.1 mg
- Fat: 10.8 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 5.4 g
- Trans Fat: 0 g
- Carbohydrates: 38.1 g
- Fiber: 1.8 g
- Protein: 8.8 g
- Cholesterol: 14.4 mg
