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Mexican Street Corn Pasta Salad Recipe

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4.3 from 11 reviews

A vibrant and creamy Mexican Street Corn Pasta Salad combining tender rotini pasta, fire-roasted corn, and a zesty, flavorful dressing with sour cream, mayonnaise, lime, and chili spices. This salad is perfect for potlucks, barbecues, or as a refreshing side dish bursting with bold southwest flavors.

  • Total Time: 20 minutes
  • Yield: 10 servings

Ingredients

Pasta and Corn

  • 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

Dressing and Add-ins

  • 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, to taste
  • Fresh cracked pepper, to taste

Toppings

  • 1 cup crumbled Cotija or queso fresco cheese
  • 1/3 cup freshly chopped cilantro, plus more for garnish

Instructions

  1. Cook the pasta: Cook rotini pasta according to package directions until al dente. Drain and toss with 2 teaspoons olive oil, salt, and pepper. Set aside to cool to room temperature, or refrigerate to speed cooling.
  2. Make the dressing: In a medium bowl, combine sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and several large pinches of kosher salt and freshly cracked pepper. Mix until smooth and well blended.
  3. Combine main ingredients: In a large bowl, add the cooled pasta, cooked fire-roasted corn (or drained canned corn), crumbled Cotija or queso fresco cheese, and freshly chopped cilantro.
  4. Add the dressing: Pour most of the prepared dressing over the pasta mixture.
  5. Toss to coat: Gently toss everything together until the pasta and corn are thoroughly coated in the dressing and ingredients are evenly distributed.
  6. Serve and garnish: Transfer the salad to a serving platter, drizzle with the remaining dressing, and garnish the top with additional freshly chopped cilantro for a fresh, colorful finish.

Notes

  • This salad is best served chilled or at room temperature.
  • Use fire-roasted corn for a smoky flavor; if not available, canned corn works well.
  • Adjust chili powder and cayenne amount to suit your preferred spice level.
  • For a dairy-free version, substitute sour cream and cheese with vegan alternatives.
  • Leftovers keep well in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

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