This Mexican stret corn pasta salad is creamy, slightly spicy, and very fresh tasting.
Ingredients
- ounces rotini pasta: 12 piece
- olive oil: 2 Tbsp (divided)
- sour cream: 1 cup
- mayonnaise: 0.5 cup
- limes, zested and: 2 piece (juiced)
- garlic powder: 1 tsp
- black pepper: 1 tsp
- chili powder: 1 tsp
- salt: 0.5 tsp
- pinch cayenne pepper: 1 piece
- pinch paprika: 1 piece
- ears corn, kernels cut from the cob: 5 piece
- 1/2 cups halved cherry tomatoes: 1 piece
- cucumber: 1 cup (diced)
- bunch cilantro: 1 piece (chopped)
- Jalapeno: 1 piece (minced)
- crumbled cotija cheese: 0.66667 cup
Metric Conversion
Stages of cooking
-
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain; cool completely, about 15 minutes. Toss with 1 tablespoon olive oil.
-
Stir sour cream, mayonnaise, lime juice and zest, remaining 1 tablespoon olive oil, garlic powder, black pepper, chili powder, salt, cayenne pepper, and paprika together in a large bowl.
-
Stir in corn, tomatoes, cucumber, cilantro, and jalapeño, then mix in rotini. Cover and refrigerate until ready to serve. Just before serving, add cotija cheese and toss to combine.
