Description
A vibrant and creamy Mexican Street Corn Pasta Salad combining tender rotini pasta with fire-roasted corn, tangy Cotija cheese, fresh cilantro, and a zesty lime and chili powder dressing. Perfect as a flavorful side dish for gatherings or barbecues.
Ingredients
Scale
Pasta and Corn
- 16 oz rotini pasta
- 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans of corn, drained
Cheese and Herbs
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 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 pasta: Cook the rotini pasta according to package instructions until al dente. Drain thoroughly and allow it to cool completely to avoid a soggy salad.
- Prepare dressing: In a bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, chili powder, garlic powder, cayenne pepper, kosher salt, and freshly cracked pepper until the mixture is smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, combine the cooled pasta with the fire-roasted corn, crumbled Cotija cheese, and chopped cilantro.
- Add dressing and toss: Pour the prepared dressing over the pasta mixture and toss thoroughly until every ingredient is coated evenly with the flavorful dressing.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld and develop for the best taste experience.
Notes
- Use fire-roasted corn for a smoky flavor that mimics traditional Mexican street corn.
- Chilling the salad enhances the flavors and texture.
- Adjust cayenne pepper to your desired spice level.
- Substitute Cotija cheese with feta if unavailable for a similar tangy crumbly texture.
- This salad can be made a few hours ahead of time and stored in the refrigerator.
