Cooked - Mexican Street Corn Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Pasta Salad

10.0

16 oz. rotini pasta

2 teaspoons olive oil

4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained

1 cup crumbled Cotija or queso fresco cheese

⅓ cup freshly chopped cilantro + more for garnish

1 cup sour cream

½ cup mayonnaise

2 tablespoons olive oil

1 teaspoon chili powder

½ teaspoon garlic powder

A couple pinches cayenne pepper

3 tablespoons lime juice

2 teaspoons lime zest

Kosher salt

Fresh cracked pepper

Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.
In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.
Id="instruction-step-3">3. Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
Id="instruction-step-4">4. Pour most of the dressing over the pasta.
Id="instruction-step-5">5. Toss until everything is well coated.
D="instruction-step-6">6. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 101 weeks ago

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