Mexican Street Corn Pasta Salad
This creamy Mexican street corn pasta salad is a great summer meal prep idea that will only take 15 minutes to make. The best thing about pasta salad is that it tastes even better as leftovers! So, if you're on the lookout for a quick and easy lunch idea that will last you for days AND that the whole family will love, then this one's for you!
Ingredients
- 450 grams Uncooked Rotini Pasta
- ½ large Red Onion diced
- 1 Bell Pepper diced
- ½ cup Cilantro chopped
- 750 grams Frozen corn
- ½ cup Sour Cream
- ½ cup Mayonnaise
- ¾ cup Cotija Cheese see note
- 2 tablespoon Lime Juice
- 4 cloves Garlic minced
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted (to taste) water to a boil. Once boiled, add in the uncooked pasta and continue boiling for 8 minutes or until pasta is cooked to your liking. Stir occasionally throughout.
- While the pasta is cooking prepare your peppers, onions and cilantro. Defrost the corn by placing it in a colander and running cold water over it. Add the chopped onion, pepper, cilantro and defrosted corn into a large bowl. Set aside.
- When the pasta is done cooking, strain the water and quickly rinse the pasta with cold water. You want to make sure the pasta is cooled off and at room temp. Then add it to the large bowl with the other prepared veggies.
- Add in the sour cream, mayo, cotija cheese, lime juice, minced garlic, chili powder, cumin, salt and pepper. Mix all of the ingredients together until everything is well combined and covered in the creamy dressing.
- Serve right away or store in the refrigerator in an airtight container for up to 4 days.
Notes
If you can't find cotija cheese, use feta cheese! It has a similar taste and texture.