Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that perfectly combines the beloved flavors of elote with delicious pasta. This quick and easy recipe is ideal for summer barbecues, potlucks, or even a delightful weeknight meal. Featuring sweet corn, creamy Cotija cheese, zesty lime, and fresh herbs, each bite bursts with flavor. It’s not only visually appealing but also incredibly satisfying. Plus, the salad can be made ahead of time, allowing the ingredients to meld beautifully for an even more delicious experience.
Ingredients
Scale
- 16 oz rotini pasta
- 4 bags (10 oz each) frozen fire-roasted corn (or 3 cans drained)
- 1 cup crumbled Cotija cheese
- 1/3 cup freshly chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- 1/2 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
Instructions
- Cook the rotini pasta according to package instructions until al dente; cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, lime juice, lime zest, and spices.
- In a large bowl, combine cooled pasta, corn, Cotija cheese, and cilantro.
- Pour dressing over the mixture and toss gently to coat evenly.
- Serve chilled or at room temperature with extra cilantro for garnish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg