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Mexican Street Corn Pasta Salad

A vibrant and creamy pasta salad that combines the flavors of Mexican street corn with rotini pasta, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups rotini pasta
Vegetables & Cheese
  • 1 cup sweet corn (fresh or canned)
  • 1/2 cup cotija cheese, crumbled
Dressing
  • 1/4 cup fresh lime juice
  • 1/4 cup mayonnaise Opt for a robust brand for enhanced creaminess.
  • 1/4 cup sour cream
  • 1 tablespoon chili powder
  • to taste salt and pepper
Garnish
  • to taste chopped cilantro For garnish

Method
 

Preparation
  1. Cook the rotini pasta according to package instructions. Once done, drain and allow it to cool completely.
  2. In a large mixing bowl, combine the cooled pasta, sweet corn, and crumbled cotija cheese.
  3. In a separate bowl, whisk together the lime juice, mayonnaise, sour cream, chili powder, and season with salt and pepper to taste until smooth.
  4. Pour the dressing over the pasta mixture, tossing gently to ensure everything is evenly coated.
  5. Sprinkle with chopped cilantro for a fresh finish.
  6. Serve cold or at room temperature.

Notes

For optimal flavor, consume within 3-4 days. Can be made in advance to allow flavors to meld. For variations, add diced bell peppers or jalapeños.