Description
Mexican Street Corn Pasta Salad is a vibrant and delicious dish that perfectly blends the flavors of traditional elote with pasta. This easy-to-make recipe features creamy dressing, sweet corn, and crumbly Cotija cheese, making it an irresistible choice for any gathering. Whether you’re hosting a summer barbecue or a cozy winter dinner, this salad is sure to impress your guests and satisfy your family. Plus, it takes just 20 minutes to prepare, allowing you to spend more time enjoying your meal and less time in the kitchen. Serve it as a side dish or enjoy it as a light main course—either way, it’s a delightful addition to your table.
Ingredients
Scale
- 16 oz rotini pasta
- 4 (10 oz) 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 rotini pasta according to package directions until al dente. Toss with olive oil and let cool.
- In a medium bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, chili powder, garlic powder, cayenne pepper, salt, and pepper.
- In a large mixing bowl, combine cooled pasta, corn, Cotija cheese, and cilantro. Add dressing and mix well.
- Transfer to a serving platter 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 (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg