Mexican Street Corn Pasta Salad
Ingredients
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 bags frozen fire-roasted corn or 3 cans of corn
drained, 10 oz.
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
- 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
Directions
- 1
Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.
- 2
In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.
- 3
Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
- 4
Pour most of the dressing over the pasta and toss until everything is well coated.
- 5
Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Mexican Street Corn Pasta Salad
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About this Recipe
Craving the vibrant flavors of Mexican street corn in a satisfying, easy-to-make dish? This Mexican Street Corn Pasta Salad brings that iconic taste to your table, perfect for any gathering or a delicious weeknight meal.
What makes this recipe truly shine is its clever combination of textures and flavors. You get the sweetness of corn, the salty tang of Cotija cheese, all enveloped in a rich, creamy, and zesty dressing. It's designed to be quick and easy, relying on mostly pantry ingredients you likely already have on hand.
Prepare for a pasta salad that’s anything but ordinary. Each bite delivers a burst of bright, tangy lime cutting through a creamy base of sour cream and mayonnaise, beautifully spiced with chili powder and a hint of cayenne. The tender rotini pasta cradles flavorful fire-roasted corn, while fresh cilantro and crumbled Cotija cheese add layers of savory depth and texture. It's a delightful balance of creamy, zesty, and subtly spicy, making it an incredibly satisfying dish that feels both familiar and exciting.
Feel free to adjust the spice level to your preference by adding more or less cayenne pepper. If Cotija cheese isn't readily available, queso fresco makes an excellent substitute, offering a similar salty and crumbly texture. For a different twist, consider adding diced bell peppers for extra crunch and color.
This lively pasta salad is ideal for potlucks, barbecues, picnics, or simply as a vibrant side dish to grilled meats. Serve it chilled, garnished with a little extra fresh cilantro for a pop of color.