Description
Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad, a delightful fusion of traditional elote and pasta. Bursting with sweet corn, creamy Cotija cheese, and zesty lime, this dish is perfect for barbecues, potlucks, or as a refreshing side for any meal. With its quick prep time and colorful presentation, it’s guaranteed to be a crowd-pleaser at your next gathering. The combination of creamy dressing and fresh ingredients ensures every bite is flavorful and satisfying. Customize it easily by adding your favorite vegetables or proteins to suit your taste!
Ingredients
Scale
- 16 oz rotini pasta
- 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans of corn
- 1 cup crumbled Cotija cheese
- 1/3 cup fresh cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- A couple pinches cayenne pepper
- 2 teaspoons lime zest
- Kosher salt
- Fresh cracked pepper
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and let cool.
- In a bowl, mix sour cream, mayonnaise, lime juice, chili powder, garlic powder, cayenne pepper, salt, and pepper.
- In a large bowl, combine cooled pasta, corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the mixture and toss until well combined.
- Serve chilled or at room temperature; drizzle with remaining dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg