Description
Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, tangy Cotija cheese, and a creamy lime dressing. This colorful side dish comes together in just 20 minutes and tastes even better after sitting in the fridge. Perfect for potlucks, barbecues, and summer gatherings.
Ingredients
16 ounces rotini pasta (or any short pasta you have).
2 teaspoons olive oil. 4 cups fire-roasted corn (frozen works great, or use canned corn).
1 cup crumbled Cotija cheese (queso fresco or feta work too).
1/3 cup fresh cilantro chopped.
For the dressing:
1 cup sour cream.
1/2 cup mayonnaise.
2 tablespoons olive oil.
1 teaspoon chili powder.
1/2 teaspoon garlic powder.
Pinch of cayenne pepper.
3 tablespoons fresh lime juice.
2 teaspoons lime zest.
Salt and pepper to taste.
Instructions
Bring a big pot of salted water to a rolling boil – and I mean SALTY, like the ocean! This is your chance to season the pasta itself. Cook the rotini until it’s al dente (still has a little bite to it), usually about 8-9 minutes. Drain it and toss with 2 teaspoons of olive oil to prevent sticking.
Spread the pasta out on a baking sheet or pop it in the fridge for about 10 minutes while you make the dressing. You don’t want hot pasta melting your cheese or making the dressing runny!
In a medium bowl, whisk together the sour cream, mayo, olive oil, chili powder, garlic powder, cayenne, lime juice, lime zest, and a good pinch of salt and pepper. Taste it – it should be tangy, creamy, and have just a hint of heat. Adjust the seasonings to your liking!
In your large mixing bowl, add the cooled pasta, fire-roasted corn, Cotija cheese, and fresh cilantro. Pour most of the dressing over everything (save a little for later) and toss gently until everything’s nicely coated. Don’t be shy about using your hands for this!
Move your beautiful salad to a serving platter or bowl. Drizzle the remaining dressing over the top and sprinkle with extra cilantro and a pinch more Cotija if you’re feeling fancy.
Notes
Salt your pasta water generously (2-4 tablespoons) for properly seasoned pasta.
Cook pasta 1 minute less than package directions for perfect al dente texture. F
ire-roasted corn adds amazing smoky flavor but regular frozen or canned corn works too. Fresh corn cut from the cob is delicious if in season – no cooking needed. For make-ahead, blend Cotija into the dressing to prevent it from absorbing all the moisture.
Reserve extra dressing to add just before serving as pasta absorbs it over time.
Store in airtight container in refrigerator for up to 5 days. Add diced jalapeños, black beans, or red bell peppers for extra flavor and texture. For lighter version, substitute Greek yogurt for half the mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican