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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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This Mexican Street Corn Pasta Salad is a delightful and vibrant dish that brings the flavors of traditional elote to the table with the added convenience of pasta. Bursting with sweetness from corn and tanginess from lime, this salad is perfect for potlucks, picnics, or casual dinners. The creamy dressing and a sprinkle of Cotija cheese elevate every bite, making it a hit at any gathering. Plus, it’s quick to prepare and easy to customize, allowing you to add your favorite ingredients for a personalized touch. Enjoy this colorful and refreshing salad that’s sure to impress family and friends!

Ingredients

Scale
  • 16 oz rotini pasta
  • 2 teaspoons olive oil
  • 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans of corn
  • 1 cup crumbled Cotija or queso fresco cheese
  • 1/3 cup freshly chopped cilantro
  • 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

  1. Cook rotini pasta according to package directions until al dente; drain and toss with olive oil, salt, and pepper. Allow to cool.
  2. In a medium bowl, mix together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, lime zest, salt, and pepper.
  3. In a large mixing bowl, combine cooled pasta with corn, Cotija cheese, and cilantro. Pour most of the dressing over the mixture and toss gently until well-coated.
  4. Transfer to a serving platter and drizzle with remaining dressing. Garnish with additional cilantro before serving.

Nutrition

Find it online: https://kitchenbyskylar.com/mexican-street-corn-pasta-salad/