Description
This Mexican Street Corn Pasta Salad combines vibrant flavors and easy preparation. Made with pasta, fire-roasted corn, and a creamy dressing, it’s great for gatherings or a quick meal at home.
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 instructions. After cooking, toss with 2 teaspoons of olive oil and allow to cool to room temperature.
- In a medium bowl, mix together sour cream, mayonnaise, 2 tablespoons of olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest, whisking until well combined.
- In a large bowl, combine the cooled pasta, fire-roasted corn, crumbled queso fresco, and chopped cilantro, then fold in the dressing until everything is evenly coated.
Notes
For extra kick, add more cayenne pepper according to taste.
You can use fresh corn instead of frozen fire-roasted corn for a lighter option.
This salad can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg