20-Minute Creamy Street Corn Pasta Salad
This creamy pasta salad is a delightful blend of rotini, fire-roasted corn, and Cotija cheese, perfect for a quick side dish!
Equipment
- Large Bowl
- Medium Bowl
- Pot for boiling pasta
- Serving platter
Ingredients
- 16 oz. rotini pasta uncooked
- 2 teaspoons olive oil
- 4 10 oz. bags frozen fire-roasted corn or 3 (15 oz.) cans of corn, drained
- 1 cup Cotija or queso fresco cheese crumbled
- ⅓ cup freshly chopped cilantro
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- cayenne pepper a couple pinches
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt to taste
- fresh cracked pepper to taste
Instructions
- Start by boiling water and salting it well. Once it is bubbling, add your rotini and cook until just al dente, tasting a minute before the package suggests to avoid overcooking which can lead to mushiness.
- While the pasta cooks, heat 2 teaspoons of olive oil in a skillet. Add the frozen corn and sauté until warmed through and slightly charred, around five minutes for that lovely smoky flavor. Work in batches if necessary to avoid overcrowding the pan.
- In a large bowl, whisk together sour cream, mayonnaise, chili powder, garlic powder, cayenne, lime juice, lime zest, and a sprinkle of Kosher salt and pepper. Whisk thoroughly to blend the flavors.
- Once the pasta is cooked and drained, toss it into the bowl with the creamy sauce while it is still warm, allowing the sauce to cling beautifully to the pasta.
- Gently fold in the charred corn and crumbled Cotija cheese. Take care not to overmix to preserve the textures of the corn and cheese.
- Finally, toss in the chopped cilantro, adding freshness to the salad. If you prefer, you can skip this step or substitute with another herb.
- Allow the salad to chill in the fridge. Avoid adding the Cotija cheese until you are ready to serve to maintain its freshness. Taste and adjust seasoning if needed before serving.
Notes
Store leftovers in an airtight container in the fridge for 4-5 days, adding a splash of dressing before serving again.
Salt your pasta water liberally for flavor. Cook pasta just until al dente to avoid mushiness. Use fresh sweet corn when in season for the best flavor.
Reheat leftovers in the microwave at medium power for 1-2 minutes or until warmed through.