Description
This Mexican Street Corn Pasta Salad is bursting with flavor, featuring creamy dressing, fire-roasted corn, and fresh cilantro. Ideal for a quick meal or a crowd-pleasing side dish.
Ingredients
Scale
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 2 tbsp Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- Few Pinches of Cayenne Pepper
- 3 tbsp Lime Juice
- 2 tsp Lime Zest
- 16 oz Rotini Pasta, Cooked & Drained
- 2 tsp Olive Oil
- 4 (10 oz) bags Frozen Fire-Roasted Corn
- 1 cup Queso Fresco Cheese, Crumbled
- 1/3 cup Fresh Cilantro, Chopped
Instructions
- Cook the rotini pasta according to the package directions. After cooking, toss with 2 teaspoons of olive oil and allow it to cool to room temperature.
- In a medium bowl, combine the sour cream, mayonnaise, 2 tablespoons of olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest. Whisk until all ingredients are well blended.
- In a large bowl, mix the cooled pasta with the fire-roasted corn, crumbled queso fresco, and chopped cilantro. Pour the dressing over the salad and toss to combine, ensuring everything is evenly coated.
Notes
For added flavor, consider grilling fresh corn on the cob instead of using frozen fire-roasted corn.
Feel free to adjust the spice level by adding more or less cayenne pepper to taste.
This dish can be made a few hours in advance; just stir it before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg