Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brilliantly combines the beloved taste of elote with hearty pasta. This refreshing salad features tender rotini mixed with fire-roasted corn, creamy cotija cheese, and a tangy lime dressing. Ideal for potlucks, summer picnics, or family gatherings, it’s quick to prepare and packed with nutrients. You can enjoy this versatile recipe as a side dish or a light main course. With its colorful presentation and delicious flavors, it’s sure to be a crowd-pleaser at your next event!
Ingredients
Scale
- 16 oz. rotini pasta
- 4 (10 oz.) bags frozen fire-roasted corn (or 3 (15 oz.) cans drained)
- 1 cup crumbled Cotija cheese
- 1/3 cup 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
- Cook rotini according to package instructions until al dente. Toss with olive oil, salt, and pepper; let cool.
- In a medium 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, fire-roasted corn, Cotija cheese, and cilantro.
- Pour dressing over the pasta mix and toss gently to coat.
- Serve chilled or at room temperature; garnish with additional cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 24mg