Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a creamy, zesty, elote-inspired side dish made with roasted corn, bold spices, and tender pasta. It’s perfect for parties, BBQs, and potlucks!
Servings: 8 servings
Calories: 561kcal
Ingredients
- 1 pound Rotini pasta
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 1 teaspoon fresh lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus additional for salted pasta cooking water)
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups frozen fire roasted corn thawed (from a 12-ounce bag, Bird’s Eye brand)
- 1 cup crumbled cotija cheese (plus additional for garnish)
- ¾ cup diced red onion
- ¼ cup fresh cilantro roughly chopped (plus additional for garnish)
Instructions
- In a large pot of boiling salted water, cook the rotini pasta according to package directions to al dente. Drain the pasta and rinse with cold water to stop the cooking process before adding the pasta to a large mixing bowl and setting aside.1 pound Rotini pasta
- While the pasta is cooking, prepare the dressing by whisking together in a medium bowl the mayonnaise, sour cream, extra virgin olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, ground cumin, black pepper, and cayenne pepper until fully combined and smooth. Reserve up to ½ cup of the dressing to stir into the pasta salad, if needed, if you plan on chilling prior to garnishing and serving.1 cup mayonnaise, ¾ cup sour cream, 2 tablespoons extra virgin olive oil, 4 tablespoons fresh lime juice, 1 teaspoon fresh lime zest, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground cumin, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
- Stir the dressing into the pasta until evenly coated. Add the roasted corn, Cotija cheese, red onion, and cilantro. Gently toss together until evenly distributed.2 cups frozen fire roasted corn, 1 cup crumbled cotija cheese, ¾ cup diced red onion, ¼ cup fresh cilantro
- Transfer the pasta salad to a serving bowl, garnish with additional Cotija cheese crumbles and chopped cilantro if desired before serving. If the pasta salad has been chilled, stir in the reserved dressing just before garnishing and serving to refresh the texture of the salad.
Notes
Storage:
- Store: Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain the best texture.
- Reheat: Not necessary; this pasta salad is best served straight from the fridge or at room temperature.
- Freeze: Not recommended, as freezing can negatively affect the texture of the pasta and dressing.
- Add protein like grilled chicken, shrimp, tofu, or black beans to make this salad more filling.
- Boost the heat by mixing in diced jalapeño, poblano, serrano peppers, a dash of hot sauce, or a sprinkle of tajín for authentic Mexican flavor.
- Use vegan mayo, sour cream, and cheese substitutes, and swap Mexican crema with a dairy-free alternative to keep that creamy, tangy taste.
- Save some extra dressing, roasted corn, or chopped green onions to finish off the salad with a fresh burst of flavor and texture.
Nutrition
Calories: 561kcal | Carbohydrates: 53g | Protein: 12g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 634mg | Potassium: 268mg | Fiber: 3g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 1mg
