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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a delightful combination of corn, cotija, and a creamy dressing, perfect for a side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Mexican/American
Servings 10 servings
Calories 320 kcal

Equipment

  • Large pot
  • Medium Bowl
  • Serving Spoon

Ingredients
  

Salad

  • 16 oz rotini pasta
  • 2 teaspoons olive oil
  • 40 oz frozen fire-roasted corn cooked according to package directions
  • 1 cup crumbled Cotija cheese
  • ⅓ cup freshly chopped cilantro plus more for garnish

Dressing

  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • cayenne pepper a couple pinches
  • 3 tablespoons lime juice
  • 2 teaspoons lime zest
  • Kosher salt
  • fresh cracked pepper

Instructions
 

Preparation

  • 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.
  • 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.

Notes

This pasta salad is perfect for picnics or as a side dish for barbecues.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 20mgSodium: 350mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg
Keyword cotija, Easy Recipe, Mexican Street Corn Pasta Salad, pasta salad, quick meal, Vegetarian
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