Mexican Street Corn Pasta Salad

Ingredients

• 1 pound Rotini Pasta (any short pasta shape works; rotini mimics corn kernels)
• 2 cups Corn Kernels (fresh, frozen, or canned (drained); if fresh, cut from cob)
• 0.5 cup Mayonnaise (regular full‑fat mayo)
• 0.5 cup Sour Cream (full‑fat sour cream)
• 2 tablespoons Lime Juice (freshly squeezed for best flavor)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.25 teaspoon Garlic Powder
• 0.5 teaspoon Chili Powder
• 0.25 teaspoon Cayenne Pepper (optional, for extra heat)
• 0.5 cup Goat Cheese (crumbled; soft goat cheese adds tangy creaminess)
• 0.25 cup Fresh Cilantro (chopped)
• 1 tablespoon Chili Lime Seasoning (optional; store‑bought Tajín works well)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the rotini and cook al dente, about 10–12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: 100°C

2. Shock and Drain

   Drain the pasta in a colander and rinse under cold running water for 30 seconds to stop cooking and cool it down.

   Time: PT2M

3. Prepare the Dressing

   In a small bowl, whisk together mayonnaise, sour cream, lime juice, salt, garlic powder, chili powder, and cayenne pepper (if using) until smooth.

   Time: PT3M

4. Combine Pasta, Corn, and Dressing

   Transfer the cooled pasta to a large mixing bowl. Add the corn kernels and pour the dressing over the top. Toss gently until everything is evenly coated.

   Time: PT3M

5. Add Cheese and Herbs

   Fold in the crumbled goat cheese and chopped cilantro, distributing them throughout the salad.

   Time: PT2M

6. Season and Finish

   Sprinkle the chili lime seasoning (or extra cayenne) over the salad, give one final toss, and taste for seasoning. Adjust salt or lime juice if needed.

   Time: PT1M

7. Chill Before Serving

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.

   Time: PT30M

Nutrition Facts

Calories

510

Protein

14 g

Carbohydrates

60 g

Fat

19 g

Fiber

3 g