Ingredients
Scale
- 8 oz rotini pasta
- 2 cups roasted corn kernels (fresh or frozen)
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Boil pasta in salted water according to package instructions. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper until smooth.
- Add the cooked pasta, roasted corn, green onions, cilantro, and cotija cheese to the bowl.
- Gently toss everything together until well coated in the dressing.
- Adjust seasoning with extra lime juice or chili powder if desired.
- Chill in the fridge for at least 30 minutes before serving.
- Garnish with extra cotija cheese and cilantro before serving.
Notes
- Use grilled corn for added smoky flavor.
- Rinse pasta under cold water to cool it quickly.
- Make ahead and chill for deeper flavor.
- Swap cotija for feta if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Mexican pasta salad, elote pasta salad, corn pasta salad, creamy pasta salad, summer side dish