Mexican Street Corn Pasta Salad
User Reviews
5
Mexican Street Corn Pasta Salad
Description
This recipe features cooked rotini pasta tossed with corn that has been roasted in a skillet until slightly charred, creating a smoky-sweet component. The dressing mixes mayonnaise, sour cream, lime juice, chili powder, cayenne, garlic salt, and freshly ground black pepper, delivering creamy, tangy, and mildly spicy notes.
When combined with cotija cheese crumbles and chopped cilantro, the salad gains a salty, crumbly texture and fresh herbal brightness. The pasta absorbs the flavors while the cool salad maintains a refreshing quality, making it suitable for picnics or side dishes for grilled foods.
The salad should be chilled for 1-2 hours before serving to allow flavors to meld. It pairs well with grilled meats or as a standalone vegetarian option. Variations include adding jalapenos or green chilies for heat, substituting feta cheese if cotija is unavailable, and using different short pasta shapes like penne or shells.
Leftovers keep well refrigerated for 2-3 days. The dish balances creamy, smoky, spicy, and tangy elements, capturing the essence of Mexican street corn in pasta form.
Ingredients
- 1 pound rotini pasta
- 2 cups corn frozen, canned or fresh corn
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 lime
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- ½ teaspoon garlic salt
- black pepper Freshly ground
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook to al dente. Drain and set aside to cool completely.
Roast the Corn
- In a large non-stick skillet cook the corn on medium high heat until the corn starts to get dark brown spots.
Make the dressing
- In a large mixing bowl combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper and garlic salt. Add pepper to taste.
Combine
- To the dressing mix add the corn, pasta, cotija cheese and cilantro.
- Toss together until everything is well combined.
Chill
- Refrigerate for 1-2 hours until chilled.
Devour
Notes
- Store leftovers in the refrigerator for 2-3 days to maintain freshness.
- For extra heat, add diced jalapef1os or green chilies.
- If cotija cheese is unavailable, substitute with feta cheese.
- Mexican crema can replace sour cream for a more authentic flavor.
- Any short pasta shape like penne, shells, or elbow works well in this salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 247mg | 10% |
| Potassium | 280mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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