Mexican Street Corn Pasta Salad
Creamy Mexican Street Corn Pasta Salad made with rotini pasta, fire roasted corn, Cotija cheese, fresh lime juice, jalapeños, cilantro, and a smoky chili lime dressing. This bold and flavorful summer pasta salad is perfect for cookouts, camping trips, taco nights, and potlucks.
Servings 10
Ingredients
- 1 lb Rotini Pasta
- Salted Water, for boiling
- 1 tbsp Butter
- 12 oz Bag of Fire Roasted Corn
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 2 tsp Fire and Smoke Society Charred Chili & Lime Fresh Mex Blend **see notes for substitution
- 1 tsp Sazon
- 2 tsp Chili Powder
- Juice of 1 lime
- 1/2 Cup Red Onion, diced + 1 tsp for garnish
- 1 Jalapeno, diced + 1 tsp for garnish
- 1/2 Cup Sliced Green Onions + 1 tsp for garnish
- 1/4 Cup Chopped Fresh Cilantro + 1 tsp for garnish
- 1 Cup Cotija Cheese + 1 tsp for garnish
- Tajin Seasoning for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta just until al dente according to package directions. Drain and rinse under cold water until completely cooled.
- Melt the butter in a skillet over medium heat. Add the fire roasted corn and cook until heated through. Remove from the heat and cool completely.
- In a large bowl, whisk together the mayonnaise, sour cream, Charred Chili & Lime seasoning, sazon seasoning, chili powder, and lime juice until smooth.
- Before mixing everything together, set aside a small amount of the corn, red onion, jalapeño, green onions, cilantro, and Cotija cheese for garnish.
- Add the cooled pasta, cooled corn, red onion, jalapeño, green onions, cilantro, and Cotija cheese to the dressing. Toss until evenly coated.
- Transfer to a serving bowl and garnish with the reserved toppings, extra Cotija cheese, and Tajín seasoning.
- Refrigerate for at least 1 hour before serving for the best flavor.