Description
A delicious twist on traditional street corn, this pasta salad combines flavors of corn, creamy dressing, and zesty spices. Perfect for summer gatherings or quick weeknight meals.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups corn (fresh or frozen; grilled preferred)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (plus extra for garnish)
- 1/4 cup fresh cilantro (plus extra for garnish)
- 1 green onion
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package directions in boiling salted water. Drain and rinse under cold water to cool.
- If using fresh corn, grill it until lightly charred, then cool and cut the kernels off the cob. For frozen corn, simply thaw and drain well.
- In a large bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Add the cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with the dressing. Toss gently until everything is evenly coated.
- Taste the salad and adjust the seasoning as desired. Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with extra cotija cheese and cilantro before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 days. Stir before serving as the ingredients might settle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pasta salad, Mexican pasta salad, summer salad, corn salad