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Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Creamy, spicy Mexican street corn pasta salad with a fresh twist.
Ingredients:
  • 12 ounces rotini pasta
  • 2 tablespoons olive oil, divided
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 limes, zested and juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Pinch cayenne pepper
  • Pinch paprika
  • 5 ears corn, cut from the cob
  • 1 1/2 cups halved cherry tomatoes
  • 1 cup diced cucumber
  • 1 bunch cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 2/3 cup crumbled cotija cheese
Instructions:
  • 1. Fill a large pot with lightly salted water and bring it to a vigorous boil. Add rotini and cook until al dente, about 10-12 minutes. Drain and cool for 15 minutes before tossing with 1 tablespoon of olive oil.
  • Combine sour cream, mayonnaise, lime juice, lime zest, 1 tablespoon olive oil, garlic powder, black pepper, chili powder, salt, cayenne pepper, and paprika in a large bowl and stir until well mixed.
  • Combine corn, tomatoes, cucumber, cilantro, and jalapeño, then fold in rotini. Chill until serving time. Sprinkle cotija cheese on top just before serving and gently mix everything together.

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