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  • Writer's pictureMegan George

Mexican Street Corn Pasta Salad

Ingredients -

  • 16 ounces rotini pasta (I use Banza)

  • 2 tsp olive oil

  • 4 bags frozen roasted corn cooked and prepped

  • 1 cup crumbled queso fresco cheese

  • ⅓ cup freshly chopped cilantro + more for garnish


  • 1 cup sour cream

  • ½ cup mayo

  • 2 tablespoons olive oil

  • 1 teaspoon chili powder

  • ½ teaspoon garlic powder

  • a couple pinches cayenne pepper

  • 3 tablespoons lime juice

  • 2 teaspoons lime zest

  • Kosher salt

  • fresh cracked pepper


  1. Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.

  2. In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder and cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.

  3. Add cooled pasta, corn, cortina and cilantro to bowl.

  4. Pour most of the dressing over the pasta.

  5. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

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