Description
This vibrant Mexican Street Corn Pasta Salad brings the bold flavors of street corn right to your kitchen. Perfect for summer gatherings, barbecues, or a quick weeknight dinner, this dish combines sweet corn, creamy dressing, and fresh herbs for an unforgettable side that everyone will love. With its colorful presentation and tangy notes, it’s bound to be a hit at any occasion. Quick to prepare and made with pantry staples, this pasta salad is as versatile as it is delicious. Enjoy it on its own or pair it with grilled meats for a complete meal!
Ingredients
Scale
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija cheese
- 1/3 cup freshly 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 rotini pasta according to package directions until al dente. Drain and toss with olive oil; set aside to cool.
- In a bowl, whisk together dressing ingredients: sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper until smooth.
- Combine cooled pasta with cooked corn, cheese, and cilantro in a large bowl.
- Toss gently with most of the dressing until well coated. Drizzle remaining dressing over top and garnish with additional cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg