Description
A zesty and creamy pasta salad inspired by Mexican street corn, featuring fire-roasted corn, Cotija cheese, and a flavorful lime-chili dressing. Perfect for BBQs, potlucks, or a fresh weeknight side.
Ingredients
Salad:
- 16 oz rotini pasta
- 2 tsp olive oil
- 4 (10 oz) bags frozen fire-roasted corn (or 3 cans, drained)
- 1 cup crumbled Cotija or queso fresco cheese
- ⅓ cup freshly chopped cilantro (+ more for garnish)
Dressing:
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp garlic powder
- A couple pinches cayenne pepper
- 3 tbsp lime juice
- 2 tsp lime zest
- Kosher salt and fresh cracked pepper to taste
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain and toss with olive oil. Chill completely.
- Prepare the Dressing: In a bowl, mix sour cream, mayonnaise, olive oil, lime juice, lime zest, chili powder, garlic powder, cayenne pepper, salt, and pepper.
- Combine Ingredients: In a large bowl, mix chilled pasta, corn, cheese, and cilantro. Add most of the dressing and toss to coat evenly.
- Garnish & Serve: Drizzle remaining dressing on top. Garnish with extra cilantro and a squeeze of lime. Serve chilled or at room temperature.
Notes
For extra flavor, char fresh corn on the cob instead of using frozen or canned. Add diced jalapeño for more heat, or avocado for creaminess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican-Inspired