Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the best elements of traditional elote with pasta. This refreshing salad features sweet, fire-roasted corn, creamy Cotija cheese, and a zesty dressing that will elevate any gathering. Perfect for summer barbecues, potlucks, or as a quick side dish for weeknight dinners, this recipe is both satisfying and easy to prepare with common pantry ingredients.
Ingredients
Scale
- 16 oz rotini pasta
- 4 bags frozen fire-roasted corn (or 3 cans of corn)
- 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 the rotini pasta according to package directions; drain and toss with olive oil, salt, and pepper. Let cool.
- In a medium bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, lime zest, lime juice, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled pasta with corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the pasta mixture and toss until well combined.
- Serve on a platter drizzled with remaining dressing and garnish with extra cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg