Description
Experience the vibrant flavors of Mexican cuisine with this delightful Mexican Street Corn Pasta Salad. Bursting with freshness and spice, this colorful dish features perfectly cooked rotini pasta mixed with sweet corn, zesty jalapeños, and creamy cotija cheese—all enveloped in a rich chile lime dressing. It’s the ideal side for BBQs, cookouts, or any casual gathering, offering a satisfying crunch and a touch of heat in every bite. Easy to prepare and make-ahead friendly, this salad is sure to impress your guests while bringing an exciting twist to your table.
Ingredients
- 16 oz rotini pasta
- 2 (15 oz) cans golden kernel corn
- 1 cup cotija cheese (or feta)
- 2/3 cup chopped cilantro
- 1 small red onion (diced)
- 1.5 large fresh jalapeños (deseeded and diced)
- Olive oil
- 1 cup sour cream
- 1/2 cup real mayonnaise
- 3–4 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin (heaping)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon coarse ground black pepper
Instructions
- Cook the rotini pasta in salted boiling water until al dente. Drain and cool.
- Sauté drained corn in olive oil over medium-high heat until browned; let cool.
- In a large bowl, combine cooled pasta, corn, cilantro, onion, jalapeños, and cheese.
- Whisk dressing ingredients together separately and mix into the salad, reserving some for later if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Feel free to add other veggies like bell peppers for extra crunch. Adjust the spice level by using fewer jalapeños or removing their seeds before dicing. Chill the salad for at least an hour before serving to enhance the flavors.