This 30 minute Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, Cotija, and a deliciously tangy, creamy dressing.
- 16 oz. rotini pasta
- olive oil for tossing pasta
- 3 (10 oz.) bags frozen-roasted corn or 2 (15 oz.) cans of corn, drained
- 1 cup Cotija or queso fresco cheese
- ⅓ cup freshly chopped cilantro + more for garnish
- 1 cup sour cream
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- 1 teaspoon chili powder
- a couple pinches cayenne pepper
- Kosher salt
- fresh cracked pepper
- Cook pasta according to package directions until al dente. Toss with olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.
- In a medium bowl combine sour cream, mayo, lime zest and juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and pepper.
- Add pasta, corn, Cotija, and cilantro to a large bowl.
- Pour most of the dressing over the pasta and toss until everything is well coated.
- Transfer to serving platter, drizzle with remaining dressing, and garnish with fresh chopped cilantro.
more instructions please visit: https://midwestfoodieblog.com/mexican-street-corn-pasta-salad/