Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that captures the essence of traditional Mexican street corn, known as elote.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 (10 oz.) bags frozen fire-roasted corn or 3 cans of corn
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- A couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- Fresh cracked pepper
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and toss with olive oil, salt, and pepper. Let cool.
- In a medium bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, and juice.
- In a large bowl, combine cooled pasta with cooked corn and Cotija cheese. Add chopped cilantro.
- Pour the dressing over the pasta mixture and toss gently to coat.
- Serve on a platter garnished with additional cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg