Mexican Street Corn Pasta Salad Recipe
A delicious and vibrant Mexican Street Corn Pasta Salad that combines the flavors of street corn with pasta for a delightful twist. Creamy, tangy, and packed with zesty flavors, this salad is perfect for picnics, potlucks, or as a side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Salad, Side Dish
- Method: Mixing, Tossing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
Corn Mixture:
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
Dressing:
- 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 Pasta: Cook pasta until al dente, toss with olive oil, salt, and pepper, and cool to room temperature.
- Prepare Dressing: In a bowl, combine sour cream, mayo, olive oil, spices, lime zest, lime juice, salt, and pepper.
- Combine Ingredients: In a large bowl, mix pasta, corn, cheese, and cilantro.
- Add Dressing: Pour most of the dressing over the salad.
- Toss: Mix until well coated.
- Serve: Transfer to a platter, drizzle with remaining dressing, and garnish with cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Mexican Street Corn Pasta Salad, Corn Salad, Pasta Salad, Mexican Salad
