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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 creamy, tangy pasta salad blends fire-roasted corn with a zesty lime dressing, making it a quick, refreshing delight.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 300 kcal

Equipment

  • 1 Large bowl

Ingredients
  

Main ingredients

  • 16 oz Rotini pasta cooked and drained
  • 4 bags Fire-roasted corn or 3 cans drained
  • 1 cup Cotija cheese crumbled
  • ⅓ cup Cilantro chopped
  • 1 cup Sour cream
  • 0.5 cup Mayonnaise
  • 2 tablespoons Olive oil
  • 1 teaspoon Chili powder
  • 0.5 teaspoon Garlic powder
  • pinches Cayenne pepper optional for heat
  • 3 tablespoons Lime juice
  • 2 teaspoons Lime zest
  • Kosher salt to taste
  • Cracked black pepper to taste
  • Additional cilantro for garnish

Instructions
 

Instructions

  • Cook the rotini pasta according to its package directions, then drain and set aside.
  • In a large bowl, combine the fire-roasted corn, Cotija cheese, and chopped cilantro.
  • Mix in the sour cream, mayo, olive oil, chili powder, garlic powder, and cayenne. Stir until well combined.
  • Add the drained pasta and stir until evenly coated. Season with kosher salt and cracked pepper to taste, then garnish with additional cilantro.

Notes

Store any leftovers in an airtight container in the fridge. This salad is best served cold.