Description
Mexican Street Corn Pasta Salad is a vibrant, crowd-pleasing dish that combines the beloved flavors of classic elote with pasta for a delightful twist. This recipe features sweet fire-roasted corn, creamy dressing, and zesty lime, making it an ideal side for summer barbecues or potlucks. Easy to prepare in just 20 minutes, it utilizes pantry staples and can be made ahead, allowing the flavors to meld beautifully. With its colorful presentation and bold taste, this salad is sure to impress your guests at any gathering.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 bags frozen fire-roasted corn (or 3 cans of corn)
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- Chili powder
- Garlic powder
- Cayenne pepper
- Salt
- Pepper
Instructions
- Cook rotini pasta in salted water until al dente; drain and cool.
- In a bowl, mix sour cream, mayonnaise, olive oil, lime juice, chili powder, garlic powder, cayenne pepper, salt, and pepper until smooth.
- Combine cooled pasta with corn, Cotija cheese, and cilantro in a large bowl.
- Pour dressing over the mixture and toss gently to coat.
- Serve chilled or at room temperature, garnished with extra cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg