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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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Mexican Street Corn Pasta Salad is a vibrant, refreshing dish that captures the essence of summer gatherings with its delightful combination of flavors and textures. This easy-to-make salad features tender rotini pasta tossed with sweet corn, creamy Cotija cheese, and fresh cilantro, all enveloped in a zesty lime dressing. Perfect for potlucks, barbecues, or simply enjoying at home, this colorful dish is not only delicious but also incredibly satisfying. With its smoky notes from fire-roasted corn and a touch of spice, every bite feels like a celebration. Gather your friends and family around the table to share this enticing dish that promises to impress!

Ingredients

Scale
  • 16 oz rotini pasta
  • 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans of corn
  • 1 cup crumbled Cotija cheese
  • 1/3 cup freshly chopped cilantro
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons lime juice
  • 2 teaspoons chili powder
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • A couple pinches cayenne pepper
  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. Cook rotini pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
  2. In a medium bowl, mix sour cream, mayonnaise, olive oil, lime juice, chili powder, garlic powder, cayenne pepper, salt, and pepper until smooth.
  3. In a large mixing bowl, combine cooled pasta, fire-roasted corn, Cotija cheese, and cilantro.
  4. Pour the dressing over the pasta mixture and gently fold until evenly coated.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Find it online: https://isabellacooks.com/mexican-street-corn-pasta-salad/