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Corn Pasta Salad with Cotija, Cilantro, and Lime Recipe

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4.3 from 13 reviews

A refreshing and flavorful Corn Pasta Salad featuring rotini pasta, fire-roasted corn, creamy Cotija cheese, and a zesty lime and chili powder dressing. Perfect for summer gatherings or as a vibrant side dish.

  • Total Time: 20 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 16 oz. rotini pasta
  • 2 teaspoons olive oil
  • Kosher salt
  • Fresh cracked pepper

Corn

  • 4 (10 oz.) bags frozen fire-roasted corn, cooked according to package directions or 3 (15 oz.) cans of corn, drained

Dressing

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • A couple pinches cayenne pepper
  • 3 tablespoons lime juice
  • 2 teaspoons lime zest
  • Kosher salt
  • Fresh cracked pepper

Salad Add-ins

  • 1 cup crumbled Cotija or queso fresco cheese
  • 1/3 cup freshly chopped cilantro, plus more for garnish

Instructions

  1. Cook pasta: Cook rotini pasta according to package directions until al dente. Drain, then toss with 2 teaspoons olive oil, salt, and freshly cracked pepper. Set aside to cool to room temperature or chill in the refrigerator to speed cooling.
  2. Prepare dressing: In a medium bowl, combine sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and add generous pinches of kosher salt and fresh cracked pepper. Whisk until smooth and well incorporated.
  3. Combine salad components: In a large bowl, add the cooled pasta, cooked fire-roasted corn, crumbled Cotija cheese, and 1/3 cup freshly chopped cilantro. Mix gently to combine.
  4. Add dressing: Pour most of the prepared dressing over the pasta mixture.
  5. Toss salad: Toss all ingredients gently but thoroughly until the pasta and corn are evenly coated with the dressing and flavors meld together.
  6. Serve: Transfer the salad to a serving platter or bowl. Drizzle with the remaining dressing and garnish with additional freshly chopped cilantro for a fresh touch. Serve chilled or at room temperature.

Notes

  • You can substitute the Cotija cheese with queso fresco or feta cheese if preferred.
  • Adjust chili powder and cayenne pepper to taste for desired spice level.
  • For quicker cooling of pasta, rinse under cold water after cooking and drain well before dressing.
  • This salad is best served within 24 hours but can be refrigerated for up to 2 days.
  • Fire-roasted corn adds a smoky depth, but regular corn can be used if unavailable.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/corn-pasta-salad-with-cotija-cilantro-and-lime-recipe/