20-Minute Creamy Street Corn Pasta Salad
Quick and delicious, this 20-Minute Creamy Street Corn Pasta Salad is perfect for a summer dish with fresh flavors.
Equipment
- large pot
- medium bowl
- large bowl
Ingredients
Salad
- 16 oz rotini pasta
- 2 teaspoons olive oil
- 4 10 oz bags frozen fire-roasted corn cooked according to package directions
- 1 cup crumbled Cotija or queso fresco cheese
- ⅓ cup freshly chopped cilantro plus more for garnish
Dressing
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- cayenne pepper a couple pinches
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
Preparation
- 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.
- In a medium bowl, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and a couple large pinches of salt and pepper.
- Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
- Pour most of the dressing over the pasta.
- Toss until everything is well coated.
- Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Notes
If making ahead of time, skip the Cotija until just before serving to prevent it from soaking up all the dressing. Salt the pasta water generously before cooking. Cook pasta until al dente and consider using fresh corn in season.
Nutrition
Serving: 1cupsCalories: 285kcalCarbohydrates: 38.1gProtein: 8.8gFat: 10.8gCholesterol: 14.4mgSodium: 150.1mgFiber: 1.8gSugar: 2.2g
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