Description
Experience a burst of flavor with this vibrant Mexican Street Corn Pasta Salad. A delightful twist on traditional elote, this dish combines al dente rotini pasta with sweet corn, creamy Cotija cheese, and a zesty dressing that packs a punch. Perfect for summer barbecues, potlucks, or as a quick weeknight dinner, this salad brings together fresh ingredients for an unforgettable taste. With its colorful presentation and delectable flavors, it’s sure to impress friends and family alike. Enjoy it as a standalone meal or pair it with grilled meats for an enticing side dish.
Ingredients
Scale
- 16 oz rotini pasta
- 4 (10 oz) bags frozen fire-roasted corn or 3 cans 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, salt, and pepper.
- In a medium bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, lime zest, salt, and pepper.
- In a large bowl, combine cooled pasta with corn, Cotija cheese, and cilantro.
- Pour the dressing over the pasta mixture; toss until well coated.
- Serve chilled or at room temperature; garnish with extra cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg