Description
This vibrant and creamy pasta salad combines the flavors of classic Mexican street corn with rotini pasta. It’s a perfect side dish for barbecues or a refreshing main course!
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
- If using fresh corn, grill or roast it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw and lightly roast in a pan. If using canned corn, drain and roast in a pan.
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until smooth.
- Add the cooked pasta, corn kernels, red onion, cotija cheese, and fresh cilantro to the bowl with the dressing. Toss everything together until well coated.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, and enjoy!
Notes
This salad can be made a day ahead for even more flavor!
- Prep Time: 10 minutes
- Cook Time: 15 minutes