Description
This Mexican Street Corn Pasta Salad features an amazing blend of flavors with creamy dressing, sweet corn, and zesty lime. A quick and delightful dish for any occasion!
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 the package directions. Toss with 2 tsp olive oil and allow to cool to room temperature.
- In a medium bowl, whisk together sour cream, mayonnaise, 2 tbsp olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest until well combined.
- In a large bowl, toss the cooled rotini, fire-roasted corn, crumbled queso fresco, and chopped cilantro in the dressing until everything is evenly coated.
Notes
Allow the pasta to cool completely before mixing it with the dressing to prevent it from becoming soggy.
Feel free to adjust the amount of cayenne pepper to your desired spice level.
This salad is best served chilled; refrigerate for at least an hour before serving for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 20mg