Description
This Mexican Street Corn Pasta Salad combines vibrant flavors and creamy goodness. With a quick preparation and key ingredients like sour cream, mayonnaise, and fire-roasted corn, it’s a delicious choice for a healthy meal, potluck, or a fun side dish.
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 pasta according to package directions, then toss with 2 tsp of olive oil and let it cool to room temperature.
- In a medium bowl, combine sour cream, mayonnaise, 2 tbsp of olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest. Whisk together until thoroughly mixed.
- In a large bowl, mix the cooled pasta with fire-roasted corn, crumbled queso fresco, and chopped cilantro. Pour the dressing over the ingredients and toss until everything is evenly coated.
Notes
For extra flavor, grill fresh corn on the cob and cut off the kernels as a substitute for frozen corn.
Feel free to add diced jalapeños for an extra kick!
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg