Description
This Mexican Street Corn Pasta Salad boasts irresistible flavors with creamy dressing and fresh ingredients. Great for quick meals or picnics, it’s a delightful dish everyone will love.
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 package instructions. After cooking, toss it with 2 tsp of olive oil and allow to cool to room temperature.
- In a separate medium bowl, combine sour cream, mayonnaise, 2 tbsp of olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest. Whisk until well mixed.
- Once the pasta is cooled, combine it with the corn, crumbled Queso Fresco, and chopped cilantro in the dressing. Toss thoroughly until everything is evenly coated.
Notes
Feel free to adjust the amount of cayenne pepper to suit your spice preference.
For added crunch, consider topping the salad with some crushed tortilla chips just before serving.
This salad is best served fresh but can be stored in the fridge for a day.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg