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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Street Corn Pasta Salad Recipe

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This recipe for Mexican Street Corn Pasta Salad, by , is from Margaret's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret Black


16 oz. rotini pasta
olive oil for tossing pasta
2 (15 oz.) cans corn, drained
1/2 cup cotija or queso fresco cheese
3 tablespoons freshly chopped cilantro + more for garnish
1 cup sour cream
2/3 cup mayonnaise
1/2 teaspoon garlic powder
zest and juice of 2 limes
1 teaspoon chili powder
a couple pinches cayenne pepper
Kosher salt
fresh cracked pepper

Cook pasta according to package directions until al dente. Toss with olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.

In a medium bowl combine sour cream, mayo, lime zest and juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and pepper.

Add pasta, corn, cotija, and cilantro to a large bowl.

Pour most of the dressing over the pasta and toss until everything is well coated.

Transfer to serving platter, drizzle with remaining dressing and garnish with fresh chopped cilantro.




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