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Mexican Street Corn Pasta Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

20-Minute Creamy Street Corn Pasta Salad

This quick and delicious pasta salad combines creamy textures with fire-roasted corn and spices for a burst of flavors, perfect in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 320 kcal

Equipment

  • 1 Large bowl

Ingredients
  

Main ingredients

  • 16 oz. rotini pasta
  • 2 teaspoons olive oil
  • 4 bags frozen fire-roasted corn 10 oz. each, or 3 (15 oz.) cans drained
  • 1 cup crumbled Cotija or queso fresco cheese
  • ⅓ cup freshly chopped cilantro plus more for garnish
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • cayenne pepper a couple pinches
  • 3 tablespoons lime juice
  • 2 teaspoons lime zest
  • Kosher salt and fresh cracked pepper to taste

Instructions
 

Instructions

  • Cook the rotini pasta according to the package instructions until al dente. Drain well and set aside.
  • In a large bowl, combine the sweet corn, crumbled Cotija or queso fresco cheese, and chopped cilantro.
  • Add the sour cream, mayonnaise, chili powder, garlic powder, and olive oil to the corn mixture.
  • Mix until well combined. Toss in the cooked rotini pasta and fold until everything is coated.
  • Season with kosher salt and fresh cracked pepper to taste. Adjust lime juice and cayenne if needed.

Notes

Best served cool or at room temperature after allowing flavors to meld.