Description
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors inspired by the classic elote dish, combining sweet corn, creamy dressing, and crumbled Cotija cheese with hearty rotini pasta. Perfect for any occasion—from summer barbecues to casual picnics—this salad is not only quick to prepare but also a guaranteed crowd-pleaser. With vibrant notes of lime and fresh cilantro, it promises to impress your guests while being incredibly easy to make. Enjoy it as a refreshing side dish or a satisfying main course, and feel free to customize it with your favorite ingredients!
Ingredients
Scale
- 16 oz. rotini pasta
- 4 bags frozen fire-roasted corn (or canned corn)
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and 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 zest, lime juice, salt, and pepper.
- In a large bowl, combine cooled pasta with corn, Cotija cheese, and chopped cilantro.
- Pour most of the dressing over the pasta mixture and toss until well combined.
- Serve on a platter drizzled with remaining dressing and 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: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg