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1. Cook the Pasta: Begin by cooking the rotini pasta according to the package instructions until it reaches a perfect al dente texture. Drain the pasta and rinse it under cold water to stop the cooking process and keep it firm for the salad.
2. Prepare the Corn: For an authentic Mexican street corn flavor, grill or roast fresh corn until slightly charred, then cut the kernels off the cob. If you’re using frozen corn, thaw it first and lightly roast it in a pan to enhance its natural sweetness. Canned corn works too—just drain it well and give it a quick roast in a pan.
3. Mix the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until the dressing is smooth and creamy. This zesty dressing is the heart of your Mexican Street Corn Pasta Salad.
4. Combine the Ingredients: Add the cooled pasta, roasted corn kernels, finely diced red onion, crumbled cotija cheese, and chopped fresh cilantro to the bowl with the dressing. Toss everything together until each ingredient is evenly coated, ensuring every forkful is packed with flavor.
5. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld, creating a refreshing and vibrant dish that’s perfect for any occasion. Serve it chilled and enjoy the delightful combination of creamy, tangy, and slightly spicy flavors.
Prep Time: 15 min | Total Time: 30 min | Servings: 4-6
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