Description
This vibrant Corn Pasta Salad combines al dente rotini pasta with fire-roasted corn, a zesty lime-infused creamy dressing, and a sprinkle of crumbly Cotija cheese. Perfect for summer gatherings or quick weeknight meals, this refreshing dish is bursting with bold flavors from chili powder and cayenne, balanced by tangy lime and creamy textures.
Ingredients
Pasta and Corn
- 16 oz. rotini pasta
- 2 teaspoons olive oil (for pasta)
- 4 (10 oz.) bags frozen fire-roasted corn, cooked according to package directions, or 3 (15 oz.) cans of corn, drained
Dressing and Seasonings
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- A couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Additional Ingredients
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro, plus more for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and immediately toss with 2 teaspoons of olive oil, a pinch of kosher salt, and fresh cracked pepper to prevent sticking. Set aside to cool to room temperature or refrigerate briefly to speed up cooling.
- Prepare the Dressing: In a medium bowl, whisk together sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and season generously with kosher salt and fresh cracked pepper. Adjust seasoning to taste.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, cooked fire-roasted corn (or drained canned corn), crumbled Cotija cheese, and chopped cilantro.
- Add Dressing: Pour most of the prepared dressing over the pasta mixture.
- Toss the Salad: Gently toss everything together until the pasta and corn are well coated with the creamy dressing and ingredients are evenly distributed.
- Serve and Garnish: Transfer the pasta salad to a serving platter, drizzle with the remaining dressing, and garnish generously with freshly chopped cilantro for a bright finishing touch.
- Enjoy and Review: Serve immediately or refrigerate until chilled. If you love this refreshing, flavorful corn pasta salad, please leave a 5-star rating and review!
Notes
- For best flavor, use fire-roasted corn to add a smoky element to the salad.
- The salad can be made a few hours ahead and refrigerated to allow the flavors to meld.
- Adjust the cayenne pepper according to your heat preference or omit for a milder salad.
- Feel free to substitute Cotija with queso fresco or feta cheese.
- This salad pairs well with grilled meats or can be a flavorful vegetarian main dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired