Description
Experience a burst of flavor with this Mexican Street Corn Pasta Salad, which harmonizes the beloved tastes of elote with the delightful texture of pasta. Ideal for potlucks, summer barbecues, or quick weeknight dinners, this dish features a creamy dressing that brings together sweet corn, tangy lime, and crumbly Cotija cheese. Not only is it straightforward to prepare, but it’s also a fantastic way to showcase fresh ingredients in a unique and fun manner.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 (10 oz.) bags frozen fire-roasted corn (or 3 cans of drained corn)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1 cup crumbled Cotija cheese
- Fresh cilantro for garnish
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and toss with olive oil, salt, and pepper.
- In a bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, lime zest, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta with corn and Cotija cheese. Pour most of the dressing over the mixture and gently toss to combine.
- Transfer to a serving platter and drizzle with remaining dressing. Garnish with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg