Description
Mexican Street Corn Pasta Salad is a vibrant and delicious fusion of flavors that captures the essence of elote in a delightful pasta dish. This quick and easy recipe features tender rotini pasta tossed with sweet corn, creamy cotija cheese, and a zesty lime dressing. Perfect for summer picnics, barbecues, or family gatherings, this salad not only satisfies the taste buds but also impresses with its colorful presentation. With minimal prep time and mostly pantry staples, it’s an ideal choice for busy cooks looking to serve something extraordinary without the fuss. Customize it with your favorite vegetables or proteins to make it uniquely yours!
Ingredients
Scale
- 16 oz rotini pasta
- 4 bags frozen fire-roasted corn (or canned corn)
- 1 cup crumbled cotija cheese
- 1/3 cup fresh 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. Toss with olive oil, salt, and pepper; let cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice; season with salt and pepper.
- In a large bowl, combine cooled pasta, fire-roasted corn, cotija cheese, and chopped cilantro.
- Pour dressing over pasta mixture; gently toss to coat.
- Serve chilled or at room temperature; garnish with additional cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg