Description
This Mexican Street Corn Pasta Salad offers irresistible flavors with creamy dressing and fresh ingredients. A perfect choice for gatherings or a quick meal.
Ingredients
Scale
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 2 tbsp Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- Few Pinches of Cayenne Pepper
- 3 tbsp Lime Juice
- 2 tsp Lime Zest
- 16 oz Rotini Pasta, Cooked & Drained
- 2 tsp Olive Oil
- 4 (10 oz) bags Frozen Fire-Roasted Corn
- 1 cup Queso Fresco Cheese, Crumbled
- 1/3 cup Fresh Cilantro, Chopped
Instructions
- Cook the rotini pasta according to the package directions. After cooking, toss it with 2 tsp of olive oil and let it cool to room temperature.
- In a medium bowl, whisk together the sour cream, mayonnaise, 2 tbsp of olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest until well combined.
- In a large bowl, combine the cooled pasta, frozen fire-roasted corn, crumbled queso fresco, and chopped cilantro. Pour the dressing over and toss until everything is evenly coated.
Notes
For a spicier kick, adjust the cayenne pepper to taste.
You can use fresh corn instead of frozen if it’s in season.
This salad works well as a side dish at picnics or barbecues.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg