Description
Summer gatherings find their perfect companion in Mexican Street Corn Pasta Salad, blending zesty street corn flavors with creamy pasta. Crisp corn, tangy cotija cheese, and smoky spices create a crowd-pleasing dish you’ll crave at every cookout.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) rotini pasta
- 2 cups (300 grams) corn kernels
- 1/2 cup (50 grams) cotija cheese
Dairy and Creamy Components:
- 1/4 cup (60 milliliters) mayonnaise
- 1/4 cup (60 grams) sour cream
Herbs, Spices, and Seasonings:
- 1/4 cup (15 grams) fresh cilantro
- 1/4 cup (40 grams) red onion
- 1 tablespoon (15 milliliters) lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt
- Pepper
Instructions
- Cook rotini pasta in boiling water for 8-10 minutes until perfectly tender, then drain and quickly rinse under cold water to halt cooking process.
- Prepare corn by either grilling fresh corn until lightly charred and slicing kernels off the cob, roasting thawed frozen corn, or pan-toasting drained canned corn for enhanced flavor.
- Create a creamy dressing by whisking together mayonnaise, sour cream, tangy lime juice, zesty chili powder, aromatic garlic powder, and seasoning with salt and pepper until smooth and well-combined.
- Combine cooled pasta with roasted corn kernels, finely diced red onion, crumbled cotija cheese, and freshly chopped cilantro in the large mixing bowl.
- Gently fold the prepared dressing into the pasta mixture, ensuring every ingredient is evenly coated and distributed throughout the salad.
- Chill the pasta salad in the refrigerator for 30-45 minutes to allow flavors to meld and develop, creating a more harmonious taste profile.
- Before serving, give the salad a quick gentle stir and garnish with additional cilantro or a sprinkle of cotija cheese for extra visual appeal and flavor.
Notes
- Char corn carefully to enhance smoky flavor without burning, which adds depth to the pasta salad.
- Customize heat levels by adjusting chili powder amount for personal spice preference.
- Use Greek yogurt instead of sour cream for a lighter, protein-rich alternative that maintains creamy texture.
- Make ahead and store in refrigerator for up to 2 days, allowing flavors to develop and intensify.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 25 mg