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Mexican Street Corn Pasta Salad

5

45 min

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Photo 1

Time

45 min

Serving

8 persons

Calories

351

Rating

5.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
This Mexican stret corn pasta salad is creamy, slightly spicy, and very fresh tasting.

Ingredients

  • ounces rotini pasta: 12 piece
  • olive oil: 2 Tbsp (divided)
  • sour cream: 1 cup
  • mayonnaise: 0.5 cup
  • limes, zested and: 2 piece (juiced)
  • garlic powder: 1 tsp
  • black pepper: 1 tsp
  • chili powder: 1 tsp
  • salt: 0.5 tsp
  • pinch cayenne pepper: 1 piece
  • pinch paprika: 1 piece
  • ears corn, kernels cut from the cob: 5 piece
  • 1/2 cups halved cherry tomatoes: 1 piece
  • cucumber: 1 cup (diced)
  • bunch cilantro: 1 piece (chopped)
  • Jalapeno: 1 piece (minced)
  • crumbled cotija cheese: 0.66667 cup

Metric Conversion

Stages of cooking

Mexican Street Corn Pasta Salad Photo 21
Mexican Street Corn Pasta Salad Photo 32
Mexican Street Corn Pasta Salad Photo 43
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain; cool completely, about 15 minutes. Toss with 1 tablespoon olive oil.
    Mexican Street Corn Pasta Salad Photo 2
  2. Stir sour cream, mayonnaise, lime juice and zest, remaining 1 tablespoon olive oil, garlic powder, black pepper, chili powder, salt, cayenne pepper, and paprika together in a large bowl.
    Mexican Street Corn Pasta Salad Photo 3
  3. Stir in corn, tomatoes, cucumber, cilantro, and jalapeño, then mix in rotini. Cover and refrigerate until ready to serve. Just before serving, add cotija cheese and toss to combine.
    Mexican Street Corn Pasta Salad Photo 4

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