Mexican Street Corn Pasta Salad

5 from 3 votes

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is mixed with simple ingredients with a mayonnaise base dressing. The perfect quick and easy summertime pasta salad.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $9.46, $0.79 per Serving

Ingredients

For the Pasta Salad:

16 ounces Rotini Pasta
2 Tablespoons Olive Oil
2 cans Fire Roasted Corn 15 oz each drained
½ cup Cotija Crumbled Cheese
½ cup Cilantro finely chopped
⅓ cup Green Onions chopped

For the Dressing:

½ cup Mayonnaise
1 teaspoon Chili Powder
1 Lime juiced
½ teaspoon Garlic Powder
¼ teaspoon Cayenne Pepper
½ teaspoon Salt
½ teaspoon Pepper

Instructions

Cook the rotini according to the package directions until al dente. Drain, rinse under cold water, and drain well.
Transfer the pasta to a large bowl and toss with the olive oil. Let it cool completely.
In a small bowl, whisk together the mayonnaise, chili powder, lime juice, garlic powder, cayenne pepper, salt, and black pepper until smooth.
Add the fire-roasted corn, Cotija cheese, cilantro, and green onions to the cooled pasta. Reserve a small amount of the cilantro and green onions for garnish, if desired.
Pour the dressing over the pasta salad and gently toss until everything is evenly coated.
Serve immediately or cover and refrigerate until ready to serve. Garnish with the reserved cilantro and green onions before serving.

Notes

You can use Queso Fresco Cheese if you cannot find Cotija cheese in your area.

If you are not serving this pasta salad immediately, wait to add the dressing until right before serving.

Refrigerate the leftovers in an airtight container for up to 3 days.

Nutrition