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Close-up of a creamy Mexican Street Corn Pasta Salad with rotini, corn, black beans, and fresh cilantro. The dish is topped with dollops of sour cream and black pepper, served in a dark bowl.

Mexican Street Corn Pasta Salad Recipe

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  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
  • Category: Salads
  • Method: Boil and Mix
  • Cuisine: Mexican

Description

This Mexican Street Corn Pasta Salad is a zesty and flavorful fusion of pasta and elote flavors. With creamy Cotija cheese, fire-roasted corn, and a tangy lime dressing, this salad is the perfect side dish for summer barbecues or gatherings. It’s easy to make, deliciously seasoned, and sure to be a crowd-pleaser.

Ingredients

Units Scale

For the Salad:

  • 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
  • 1/3 cup freshly chopped cilantro + more for garnish

For the Dressing:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • A couple pinches cayenne pepper
  • 3 tablespoons lime juice
  • 2 teaspoons lime zest
  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. Cook the Pasta:
    Cook the rotini pasta according to the package directions until al dente. Drain and toss with 2 teaspoons of olive oil, a pinch of salt, and pepper. Set aside to cool to room temperature or place it in the fridge to cool more quickly.
  2. Prepare the Dressing:
    In a medium bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and a couple of large pinches of salt and pepper. Set aside.
  3. Mix the Salad:
    In a large bowl, combine the cooled pasta, cooked corn, crumbled Cotija, and chopped cilantro.
  4. Add the Dressing:
    Pour most of the prepared dressing over the pasta mixture. Toss everything together until well coated.
  5. Serve:
    Transfer the pasta salad to a serving platter and drizzle the remaining dressing over the top. Garnish with more fresh cilantro if desired.

Notes

  • Make-Ahead Tip: If making this salad ahead of time, consider blending the Cotija cheese into the dressing using a food processor or blender to prevent the salad from drying out as it sits. Add half the dressing initially and toss to coat the pasta. Add the remaining dressing just before serving.
  • Salt Your Pasta Water: Moderately salt your pasta water to enhance the flavor of the pasta itself. Aim for 2-4 tablespoons of Kosher salt for best results.
  • Cook to Al Dente: Cook the pasta just until al dente to avoid mushy pasta. Start tasting the pasta a minute before the lowest recommended cooking time on the package.
  • Fresh Corn Option: If you have access to fresh sweet corn, feel free to substitute the frozen corn. Raw, freshly cut corn off the cob adds a wonderful flavor. Leftover grilled corn is also a great option.

Nutrition

  • Serving Size: 1 portion
  • Calories: 320 kcal
  • Sugar: 3g
  • Sodium: 350 mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 20mg

Find it online: https://cookesrecipes.com/mexican-street-corn-pasta-salad-recipe/