Ingredients
Scale
- Pasta (rotini or similar) 1 pound
- Corn kernels (fresh or frozen) 2 cups
- Mayonnaise 1 cup
- Sour cream 1/2 cup
- Cotija cheese, crumbled 1/2 cup
- Lime juice 2 tablespoons
- Chili powder 1 teaspoon
- Cilantro, chopped 1/4 cup
Instructions
- Step 1: Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: If using fresh corn, grill or boil the corn until tender. Cut the kernels off the cob. If using frozen corn, cook according to package directions. Allow to cool.
- Step 3: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth.
- Step 4: Add the cooked pasta, corn kernels, and cilantro to the dressing. Gently stir to combine everything well.
- Step 5: Fold in the cotija cheese, reserving some for garnish.
- Step 6: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with reserved cotija cheese before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the pasta may absorb some of the dressing over time.
- This pasta salad is best served cold, so there's no need to reheat; a quick stir before serving will refresh the flavors.
- Serve this creamy pasta salad as a vibrant side dish at your next BBQ or potluck, or add grilled chicken or shrimp for a complete meal.
- For an extra smoky flavor, char the corn kernels in a hot skillet after cooking for a delightful twist on traditional street corn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American