Description
Mexican Street Corn Pasta Salad is a delightful fusion dish that tantalizes your taste buds.
Ingredients
Scale
- 2 cups rotini pasta
- 2 cups corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/2 cup cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Start by boiling a large pot of salted water. Add your rotini pasta, and cook it until it’s al dente, typically about 9-11 minutes, depending on the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking process.
- For that irresistible flavor, you’ll want to char your corn to enhance its natural sweetness. If you’re using fresh corn, grill or sauté the kernels until they’re slightly charred; this usually takes about 5-7 minutes.
- In a large mixing bowl, you’ll want to whisk together the mayonnaise, sour cream, lime juice, and olive oil until creamy and well combined. Add in the minced garlic, chili powder, paprika, salt, and black pepper, mixing until everything is perfectly blended.
- Take the cooled pasta and add it to your bowl of dressing. Toss well to ensure every piece is coated evenly.
- Now it’s time to stir in your grilled corn, diced red onions, and chopped cilantro. Mix everything together until combined.
- Gently fold in most of the cotija cheese, saving some for garnish.
- For the best taste, let the salad chill for at least 30 minutes.
- Once chilled, give your salad a good stir and taste. Adjust the seasoning if necessary before plating.
Notes
Chill for at least 30 minutes before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 8 g