Mexican Street Corn Pasta Salad
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You’ll love this Mexican street corn pasta salad. It’s a mix of rotini pasta, two types of roasted corn, a can of Rotel tomatoes, Cotija cheese and a spicy dressing. This is such a fun, delicious and simple way to make pasta salad, and there are so many ways to serve it.
I love this pasta salad. Its fresh and it has a little kick to it. It’s great in the summer months, and for when you’re just looking for something a little out of the box. I’m always trying to think up new ways to make something as simple as pasta salad, and this one is perfect.
Equipment You’ll Need
You don’t need a lot of equipment for this recipe. You’ll need a pot to boil your pasta in. Otherwise, you’ll need a large mixing bowl, some spoons to toss the pasta with, and maybe some measuring cups.
Ingredients You’ll Need
Rotini Pasta:
I used a 16-ounce box of rotini pasta. You could use another type of pasta, but I just felt like this one worked the best.
Corn:
I used two different types of corn. I used a can of fire roasted corn and two sweet corn ears.
Rotel Tomatoes with Green Chiles:
The Rotel tomatoes just add a little heat to the salad.
Cotija Cheese:
I used about a half a block of Cotija cheese.
Sour Cream:
You’ll need about a half cup of sour cream to make your dressing.
Lime Juice:
I used lime juice. This added a freshness to the pasta salad.
Seasonings:
As for seasonings, I used cumin, chili powder and salt.
How to Make This Mexican Street Corn Pasta Salad
step one:
Boil your pasta, drain and let cool. On a griddle or skillet, grill the corn on the cobs for several minutes until the appearance in charred. Cut the corn off the cob and set aside.
step two:
In a large bowl, combine sour cream, seasonings and lime juice. Mix well.
step three:
Drain and add your cans of tomatoes and fire roasted corn to the bowl of sour cream. Next add in your crumbled cheese and fresh cut corn on the cob.
step four:
Lastly, fold in the pasta. Mix gently until all is mixed together. Garnish with fresh chopped cilantro. Serve and enjoy!
Mexican Street Corn Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Spoon
- Measuring Cups and Spoons
Ingredients
- 16 oz Rotini Pasta
- 15 oz can Fire Roasted Corn
- 2 ears Sweet Corn
- 10 oz can Rotel Tomatoes with Green Chiles
- 4-5 oz Crumbled Cotija Cheese
- 1/2 cup Sour Cream
- 1 tbsp Cumin
- 2 tsp Chili Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Lime Juice
- Fresh Cilantro
Instructions
- Boil your pasta, drain and let cool. On a griddle or skillet, grill the corn on the cobs for several minutes until the appearance in charred. Cut the corn off the cob and set aside.
- In a large bowl, combine sour cream, seasonings and lime juice. Mix well.
- Drain and add your cans of tomatoes and fire roasted corn to the bowl of sour cream. Next add in your crumbled cheese and fresh cut corn on the cob.
- Lastly, fold in the pasta. Mix gently until all is mixed together. Garnish with fresh chopped cilantro. Serve and enjoy!
Notes
Storage:
This stores very well in the refrigerator. Store in an airtight container for several days.
Before you go…
Did you make this Mexican street corn pasta salad recipe? What did you think? What did you serve with it? Please let me know here or in the comments below. Happy cooking!
