Step into the vibrant world of Mexican Street Corn Pasta Salad, a festive fusion that brings the lively flavors of street food to your table. This dish features rotini pasta, fire-roasted corn, crumbled Cotija cheese, and a zesty dressing that dances with chili, lime, and cilantro. A celebration of textures and tastes, this pasta salad is a crowd-pleaser that effortlessly transforms any meal into a fiesta.
In our kitchen, the creation of Mexican Street Corn Pasta Salad is like staging a mini fiesta. The sizzle of corn, the vibrant hues of cilantro, and the lively zing of lime—each element is carefully orchestrated to bring joy to our gatherings. This dish has become our go-to for potlucks and summer barbecues, creating a chorus of “oohs” and “ahhs” as guests savor the explosion of Mexican flavors. It’s not just a salad; it’s a culinary celebration that transforms ordinary moments into extraordinary memories.
Why This Fiesta of Flavor Pasta Salad:
- Fire-Roasted Corn Magic: Elevate the sweetness of corn with the smoky intensity of fire-roasting, creating a dynamic flavor profile.
- Cotija or Queso Fresco Elegance: Choose between crumbled Cotija or queso fresco for a creamy, salty note that adds richness to every bite.
- Zesty Dressing Delight: The dressing, with its lime zest, chili powder, and cayenne kick, transforms a simple pasta salad into a bold and tangy experience.
- Perfect for Parties: Impress your guests with this visually stunning dish that’s as delightful to look at as it is to eat.
Ingredients:
For the salad:
- 454 grams (16 oz) rotini pasta
- 2 teaspoons olive oil
- 4 bags (10 oz each) frozen fire-roasted corn (cooked according to package directions) or 3 cans (15 oz each) corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
For the dressing:
- 240 ml (1 cup) sour cream
- 120 ml (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 pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper, and set aside to cool to room temperature or refrigerate for faster cooling.
- In a medium bowl, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, and juice. Season with salt and pepper to taste.
- In a large bowl, add cooled pasta, corn, Cotija (or queso fresco), and cilantro.
- Pour most of the dressing over the pasta and toss until everything is well coated.
- Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Notes: For added crunch, toss in some toasted pumpkin seeds or pine nuts. Customize the spice level by adjusting the amount of cayenne pepper. This versatile salad is perfect for potlucks, picnics, or as a side dish for your favorite Mexican-inspired main course. Enjoy the lively flavors of a Mexican street fair right at home!
