Description
Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad. Inspired by traditional elote, this dish combines tender rotini pasta with sweet fire-roasted corn, creamy Cotija cheese, and a zesty dressing that brings it all together. Perfect for potlucks, barbecues, or casual weeknight dinners, this salad is not only easy to prepare but also a guaranteed crowd-pleaser. With its colorful presentation and delicious taste, it’s a refreshing addition to any meal that will leave your guests asking for seconds.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 bags frozen fire-roasted corn (or 3 cans of corn)
- 1 cup crumbled Cotija cheese
- 1 cup sour cream
- ½ cup mayonnaise
- Fresh cilantro
- Lime juice and zest
- Chili powder and garlic powder
Instructions
- Cook the rotini pasta until al dente according to package instructions. Drain and toss with olive oil, salt, and pepper. Allow to cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, lime juice/zest, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, corn, Cotija cheese, and cilantro. Drizzle most of the dressing over the mixture and toss gently.
- Transfer to a serving platter and garnish with extra cilantro and any remaining dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 364
- Sugar: 3g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 27mg