Description
This Mexican Street Corn Pasta Salad combines irresistible flavors from fire-roasted corn, creamy dressing, and fresh cilantro, making it a perfect go-to for BBQs or quick dinners.
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; toss with 2 tsp of olive oil and allow to cool to room temperature.
- In a medium bowl, whisk together the sour cream, mayonnaise, 2 tbsp olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest until well mixed.
- Combine the cooled pasta, fire-roasted corn, crumbled queso fresco, and chopped cilantro in the dressing, tossing until everything is coated evenly.
Notes
For a spicier kick, add more cayenne pepper to taste.
You can substitute regular corn for fire-roasted corn if preferred.
This salad can be made a day in advance for enhanced flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg