Description
This Mexican Street Corn Pasta Salad combines vibrant flavors of fire-roasted corn, zesty lime, and creamy cheese in a quick, satisfying dish that’s perfect for gatherings or a simple weeknight family dinner.
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 package directions. Drain and toss with 2 tsp of olive oil, then allow to cool to room temperature.
- In a medium bowl, whisk together the sour cream, mayonnaise, 2 tbsp of olive oil, chili powder, garlic powder, a few pinches of cayenne pepper, lime juice, and lime zest until smooth and well mixed.
- Combine the cooled pasta, fire-roasted corn, crumbled queso fresco, and chopped cilantro with the dressing. Toss everything until evenly coated.
Notes
Feel free to adjust the amount of cayenne pepper for added heat according to your taste.
This dish is best served chilled, so allow it to sit in the refrigerator for at least an hour before serving.
Leftovers can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg