Description
This Mexican Street Corn Pasta Salad is a delicious twist on the classic street corn flavors, combining rotini pasta with fire-roasted corn, Cotija cheese, and a zesty dressing. It’s a perfect dish for summer gatherings or potlucks.
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 pop in the fridge to speed up the cooling process.
- Prepare dressing: In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of 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.
- Toss: Toss until everything is well coated.
- Serve: Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
