Description
This Mexican Street Corn Pasta Salad combines rotini pasta, vibrant corn, and rich cheeses for a refreshing dish. Perfect for quick dinners or summer gatherings, it’s easy to prepare and packed with flavor!
Ingredients
Scale
- 1 pound rotini pasta
- 15.5 ounce can southwestern corn
- 1½ cup pepper jack cheese finely grated
- ½ cup cotija cheese finely grated
- ¼ cup fresh cilantro chopped
- 1 medium red bell pepper diced
- 1 medium avocado peeled and diced
- 1 fresh lime
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon tajin
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon apple cider vinegar
Instructions
- Bring a large pot of water to a boil and cook the rotini pasta until al dente according to the package instructions. Drain and rinse with cold water.
- In a mixing bowl, combine sour cream, mayonnaise, tajin, black pepper, onion powder, and apple cider vinegar. Whisk until smooth and set aside.
- In a large serving bowl, mix the cooked pasta, southwestern corn, pepper jack cheese, cotija cheese, cilantro, red bell pepper, avocado, and juice from the lime. Add the dressing and toss everything together until evenly coated.
- For serving, top with extra tajin, cotija cheese, and cilantro.
Notes
Feel free to add your favorite vegetables for more color and flavor.
This salad can be made ahead of time and chilled for the best results.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg