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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a vibrant and creamy dish packed with flavor and perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Equipment

  • large pot
  • Mixing Bowl
  • whisk

Ingredients
  

Pasta and Vegetables

  • 16 oz rotini pasta
  • 4 cups frozen fire-roasted corn (or 3 cans drained)
  • 1 cup crumbled Cotija cheese
  • ⅓ cup chopped cilantro

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
 

Cooking Instructions

  • Cook pasta until al dente; cool.
  • Whisk together the dressing ingredients until smooth.
  • Combine cooled pasta with corn, Cotija cheese, and cilantro in a large bowl.
  • Pour dressing over the mixture and toss gently until coated.
  • Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 25mgSodium: 450mgFiber: 3gSugar: 3g
Keyword corn salad, easy pasta recipes, Mexican cuisine, Mexican Street Corn Pasta Salad, Pasta Salad, summer salads
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