Description
Creamy Mexican street corn pasta salad brings summer’s zesty flavors to your table with a delightful twist. Crisp corn, tangy cheese, and spicy seasonings dance together, creating a crowd-pleasing dish you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) rotini pasta
- 4 (10 ounces/283 grams) bags fire-roasted corn or 3 cans, drained
- 1 cup crumbled cotija or queso fresco cheese
- 1/3 cup fresh cilantro, chopped
Dairy and Creamy Components:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
Seasoning and Flavor Enhancers:
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 teaspoons olive oil
- Couple of pinches cayenne pepper
- Kosher salt to taste
- Fresh cracked black pepper to taste
Instructions
- Prepare the pasta in a large pot of boiling water until perfectly tender, about 8-10 minutes. Drain thoroughly and gently coat with olive oil to prevent clumping. Allow pasta to cool completely at room temperature or expedite cooling in the refrigerator.
- Create the vibrant dressing by whisking together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne, fresh lime juice, and lime zest. Season with salt and pepper, blending until smooth and well-incorporated. Taste and adjust seasoning as needed for a zesty, balanced flavor.
- In a spacious mixing bowl, combine the cooled pasta with fire-roasted corn kernels. Sprinkle in crumbled Cotija cheese and freshly chopped cilantro. Pour approximately 90% of the prepared dressing over the mixture, gently tossing to ensure every component is evenly coated and infused with the creamy, tangy sauce.
- Transfer the pasta salad to a serving dish, drizzling the remaining dressing on top for an extra burst of flavor. Garnish with additional cilantro for a pop of color and freshness. Serve immediately at room temperature or chill for 30 minutes to let flavors meld together before serving.
Notes
- Ensure pasta is perfectly al dente by tasting during cooking to prevent overcooking, which can make the texture mushy and unappealing.
- Customize heat levels by adjusting cayenne and chili powder quantities to suit personal spice preferences or dietary needs.
- Consider vegetarian modifications by replacing Cotija cheese with plant-based alternatives like vegan feta or nutritional yeast for added flavor.
- Maximize flavor development by allowing the pasta salad to rest in the refrigerator for 30 minutes before serving, letting ingredients meld together deliciously.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 359
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg