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Summer Mexican Street Corn Pasta Salad Recipe

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4.3 from 42 reviews

This Summer Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining tender rotini pasta with smoky fire-roasted corn, creamy Cotija cheese, and a zesty, spicy lime dressing. Perfect for warm weather gatherings, this easy-to-make salad offers a delightful blend of textures and bold Mexican-inspired flavors.

  • Total Time: 20 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 16 oz. rotini pasta
  • 2 teaspoons olive oil
  • Kosher salt
  • Fresh cracked pepper

Corn

  • 4 (10 oz.) bags frozen fire-roasted corn, cooked according to package directions or 3 (15 oz.) cans corn, drained

Cheese and Herbs

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

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 Pasta. Prepare the rotini pasta according to the package directions until al dente. Drain and immediately toss with 2 teaspoons olive oil, kosher salt, and fresh cracked pepper to prevent sticking. Set aside and allow to cool to room temperature, or refrigerate to speed cooling.
  2. Prepare Dressing. In a medium bowl, whisk together sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and season with a couple large pinches of kosher salt and fresh cracked pepper.
  3. Combine Ingredients. In a large mixing bowl, add the cooled pasta, cooked fire-roasted corn, crumbled Cotija cheese, and freshly chopped cilantro.
  4. Add Dressing. Pour most of the prepared dressing over the pasta mixture.
  5. Toss Salad. Gently toss all ingredients together until everything is evenly coated with the dressing.
  6. Serve and Garnish. Transfer the salad to a serving platter, drizzle with the remaining dressing, and garnish with additional fresh chopped cilantro for a bright finish.
  7. Enjoy and Review. Serve chilled or at room temperature. If you enjoyed this recipe, please leave a 5-star rating and review!

Notes

  • Use fire-roasted corn for a smoky flavor, but canned corn works well as a substitute.
  • Adjust cayenne pepper to your preferred spice level.
  • This salad can be made ahead and stored in the refrigerator for up to 2 days.
  • For a lighter version, substitute Greek yogurt for sour cream.
  • Serve as a side dish or a light main course.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

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