Description
This Healthy Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining al dente rotini pasta with fire-roasted corn, creamy Cotija cheese, fresh cilantro, and a zesty lime and chili dressing. Perfectly balanced with a touch of smoky spice and fresh citrus, this salad makes a colorful and refreshing side or light meal, ready in just 20 minutes.
Ingredients
Pasta
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Corn
- 4 (10 oz.) bags frozen fire-roasted corn, cooked according to package directions or 3 (15 oz.) cans of corn, drained
Cheese & Herbs
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro, plus more for garnish
Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Cook Pasta: Cook the rotini pasta according to the package directions until it is al dente. Once cooked, drain and toss with 2 teaspoons of olive oil, salt, and pepper. Set aside to cool to room temperature or refrigerate to cool faster.
- Prepare Dressing: In a medium bowl, combine sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and add generous pinches of kosher salt and fresh cracked pepper. Stir well until fully blended.
- Combine Ingredients: In a large bowl, add the cooled pasta, cooked corn, crumbled Cotija cheese, and chopped cilantro.
- Add Dressing: Pour most of the prepared dressing over the pasta mixture.
- Toss Salad: Gently toss all ingredients together until everything is evenly coated with the dressing.
- Serve and Garnish: Transfer the pasta salad to a serving platter. Drizzle the remaining dressing over the top and garnish with additional chopped cilantro for a fresh finish.
- Enjoy: Serve immediately or chilled. If you loved this recipe, please leave a 5-star rating and review!
Notes
- You can use canned corn if fresh or frozen is unavailable—just be sure to drain it well.
- Adjust cayenne pepper according to your preferred spice level.
- This salad is best served chilled and can be refrigerated for up to 2 days.
- For a lighter version, substitute sour cream with Greek yogurt.
- Consider adding diced jalapeños for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
