Description
Mexican Street Corn Pasta Salad is a vibrant and flavor-packed dish that combines the classic tastes of elote with pasta, creating a delightful side or main course. This refreshing salad features rotini pasta tossed with fire-roasted corn, creamy dressing, zesty lime, and Cotija cheese, all enhanced by fresh cilantro. Perfect for potlucks, barbecues, or family dinners, this dish is not only easy to make but also a guaranteed crowd-pleaser. Enjoy it throughout the year as a taste of summer on your plate!
Ingredients
Scale
- 16 oz rotini pasta
- 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans corn
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- kosher salt (to taste)
- fresh cracked pepper (to taste)
Instructions
- Cook the rotini pasta in boiling water until al dente, then drain and cool.
- In a bowl, mix sour cream, mayonnaise, lime juice, chili powder, garlic powder, cayenne pepper, salt, and pepper to create the dressing.
- In a large bowl, combine cooled pasta, cooked corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the salad and toss gently until well coated.
- Transfer to a serving platter and drizzle with remaining dressing; garnish with additional 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: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg