Description
This Mexican Street Corn Pasta Salad combines vibrant flavors with simple prep. Featuring rotini pasta, pepper jack cheese, and fresh vegetables, it’s perfect for a quick meal or a summer potluck. Enjoy a delightful blend of tastes in every bite!
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
- Boil a large pot of water and cook the rotini pasta according to the package directions until al dente.
- Drain the pasta and rinse it under cold water.
- In a bowl, mix sour cream, mayonnaise, Tajin, black pepper, onion powder, and apple cider vinegar until well combined. Set aside.
- In a large bowl, combine the cooked pasta, southwestern corn, pepper jack cheese, cotija cheese, cilantro, diced bell pepper, diced avocado, and juice from the lime.
- Add the dressing and toss everything to coat evenly.
- Garnish with additional Tajin, cotija cheese, and cilantro before serving.
Notes
For added kick, incorporate more Tajin to taste.
This salad can be made ahead of time; just wait to add the avocado until serving to maintain freshness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg