Description
Mexican street corn pasta salad combines tender rotini with sweet corn, jalapeño, red onion, cilantro, and a creamy mayo-based dressing with lime and chili powder.
Ingredients
12 oz rotini pasta
3 cups corn kernels (from 3–4 ears)
1/2 cup red onion, diced
1 jalapeño, seeded and diced (optional)
1/2 cup red bell pepper, diced
1/4 cup fresh cilantro, chopped
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese
1/3 cup grated Parmesan cheese
2 tbsp lime juice
1 tsp lime zest
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring large pot of salted water to boil and cook rotini al dente.
2. Drain pasta and rinse thoroughly under cold water until completely cooled.
3. Grill or roast corn kernels 5-10 minutes until lightly charred, then cool.
4. Whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, cumin, salt, and pepper.
5. Add cooled pasta, corn, red onion, jalapeño, bell pepper, cilantro, cotija, and Parmesan to large bowl.
6. Pour dressing over salad and toss until evenly coated.
7. Chill 30+ minutes before serving.
Notes
Grill or roast corn for authentic Mexican street corn flavor.
Adjust jalapeño amount for desired heat level.
Store covered in refrigerator up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Boiled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg