Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad brings together smoky fire-roasted corn, creamy cheese, zesty lime, and tender rotini into one bold and refreshing dish that's easy to make and full of flavor.
Equipment
- 1 Mixing bowl Large bowl for tossing salad
Ingredients
Main ingredients
- 16 oz. rotini pasta curly shapes hold onto dressing well
- 2 teaspoons olive oil adds shine and keeps pasta from sticking
- 4 bags (10 oz.) frozen fire-roasted corn cooked; or use 3 cans (15 oz.) drained
- 1 cup Cotija or queso fresco cheese crumbled
- ⅓ cup freshly chopped cilantro plus more for garnish
- 1 cup sour cream cool base that softens heat
- ½ cup mayonnaise adds richness and tang
- 2 tablespoons olive oil for dressing
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 2 pinches cayenne pepper
- 3 tablespoons lime juice freshly squeezed
- 2 teaspoons lime zest
- Kosher salt to taste
- fresh cracked pepper to taste
Instructions
Instructions
- Cook rotini pasta per package directions until just tender.
- Drain and rinse pasta under cold water to cool it and prevent sticking.
- In a large bowl, toss pasta with cooked or drained corn.
- Add crumbled Cotija, chopped cilantro, sour cream, mayo, olive oil, chili powder, garlic powder, and cayenne pepper. Stir until pasta is fully coated.
- Add lime juice and zest. Stir again and season with salt and pepper to taste.
- Chill in fridge at least 15 minutes. Garnish with more cilantro before serving.
Notes
Store in airtight containers in the fridge up to 4 days. For best texture, don’t freeze dressing — freeze plain pasta and corn separately and mix fresh dressing when ready to eat.