Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that merges the beloved taste of elote with the comfort of pasta. This crowd-pleaser is perfect for summer barbecues, potlucks, or a quick weeknight dinner. The creamy dressing, infused with zesty lime and spices, brings freshness and excitement to a classic pasta salad. In just 20 minutes, you can whip up this delightful salad that serves up to 10 people, making it an ideal choice for gatherings.
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 chopped cilantro
- 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
- Fresh cracked pepper
Instructions
- Cook rotini pasta according to package instructions until al dente. Drain and cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, lime juice, chili powder, garlic powder, cayenne pepper, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, corn, Cotija cheese, and cilantro.
- Pour dressing over the mixture and toss until combined.
- Chill before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg