Delicious Street Corn Pasta Salad
This easy Mexican Street Corn Pasta Salad is like nothing you’ve ever tasted and requires very little prep time!
Ingredients
Scale
-
- 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
- â…“ cup freshly chopped cilantro + more for garnish
Dressing:
-
- 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
Instructions
-
- 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.)
- Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
- Pour most of the dressing over the pasta and toss until everything is well coated.
- Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Dressing:
1. In a medium bowl or large cup, 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.