There’s something magical about a salad that tastes like sunshine in every bite.
The first time I tried this Creamy Fire-Roasted Corn Rotini Salad, I was hosting a casual summer barbecue and needed a dish that was both comforting and fresh.
As soon as I took that first forkful—cool rotini coated in tangy lime crema, studded with sweet, smoky corn, and dusted with crumbly Cotija—I knew this recipe was a keeper.
It became the star of my summer gatherings, requested again and again by friends who couldn’t get enough of its vibrant flavors.
Why You’ll Love This Recipe
Vibrant, smoky-sweet corn – Fire-roasted corn adds a layer of smoky sweetness that feels like a taste of summer with every bite.
Creamy, tangy dressing – A blend of sour cream, mayo, lime juice, and spices creates a luscious coating that balances the salad’s textures perfectly.
Simple, hearty pasta – Rotini pasta holds onto the dressing and kernels, making every forkful a harmonious mix of creamy, sweet, and herby elements.
Make-ahead convenience – Toss everything together ahead of time and let flavors meld in the fridge, so you can serve it stress-free at any event.
Perfect for gatherings – It’s a crowd-pleaser that travels well, making it ideal for potlucks, barbecues, and picnics.
What You’ll Need (Ingredient Highlights)
Rotini pasta – Twisty rotini holds the creamy dressing and corn perfectly, ensuring each bite is full of flavor.
Fire-roasted corn – Whether from the frozen aisle or canned, it gives sweet kernels a smoky char reminiscent of grilling over an open flame.
Cotija or queso fresco – Crumbly Mexican cheeses that add salty tang and a creamy finish when sprinkled throughout the salad.
Fresh cilantro – Bright, herbaceous notes that enhance the lime in the dressing and add a pop of vibrant green.
Sour cream & mayonnaise – The creamy foundation of the dressing, balanced by tangy lime and warming spices.
Lime juice & zest – Provide a citrusy lift that cuts through the richness and ties all flavors together.
Chili powder & cayenne pepper – Add gentle heat and smoky depth, making the dressing irresistibly layered.
Garlic powder – Infuses the dressing with savory undertones without overpowering the other flavors.
Pro Tips Before You Start
Cook pasta al dente – Follow package directions but aim for a slightly firm texture; overcooked rotini can become mushy once dressed.
Cool pasta completely – After draining, toss the rotini with a little olive oil to prevent sticking, then let it cool at room temperature or speed up chilling in the fridge.
Drain and pat corn dry – If using canned corn, rinse and drain thoroughly; for frozen, follow package instructions and let any excess moisture drain before adding to the salad.
Use high-quality Cotija or queso fresco – Fresh, crumbly cheese elevates the salad’s texture; avoid pre-shredded blends that may contain anti-caking agents.
Adjust spice to taste – Start with smaller pinches of cayenne and adjust after tasting the dressing, especially if you’re sensitive to heat.
How to Make Creamy Fire-Roasted Corn Rotini Salad
Step 1: Cook and Cool the Pasta
Boil a pot of well-salted water and cook the rotini until tender.
Drain thoroughly, then toss with a drizzle of olive oil, a pinch of salt, and freshly ground pepper.
Allow the pasta to cool to room temperature, or speed up chilling by placing it briefly in the refrigerator.
Step 2: Prepare the Fire-Roasted Corn
If using frozen fire-roasted corn, cook according to package instructions, then drain any excess moisture.
If using canned corn, rinse and pat dry.
Make sure the kernels are as dry as possible before adding to the salad.
Step 3: Whisk the Creamy Dressing
In a bowl, combine sour cream, mayonnaise, olive oil, chili powder, garlic powder, and a pinch of cayenne pepper.
Stir in freshly squeezed lime juice and lime zest.
Season with salt and pepper, whisking until the dressing is smooth and well blended.
Step 4: Combine Salad Components
In a large bowl, add the cooled pasta, fire-roasted corn, crumbled Cotija or queso fresco, and chopped cilantro.
Pour most of the dressing over the mixture and toss gently until every piece of pasta and corn is evenly coated.
Reserve a bit of dressing for drizzling at the end.
Step 5: Finish and Garnish
Transfer the tossed salad to a serving platter.
Drizzle the remaining dressing on top for presentation.
Garnish with extra cilantro and a few additional cheese crumbles.
Serve immediately for the crispiest textures and brightest flavors.
What to Serve It With
Grilled chicken or shrimp – Adds protein and pairs well with the smoky corn.
Crusty bread – Perfect for scooping up any extra dressing.
Mixed green salad – Light greens with a simple vinaigrette balance creaminess.
Chips and salsa – Complements the Latin-inspired flavors.
Variations / Substitutions
Pasta swap – Use penne, fusilli, or bow-tie in place of rotini.
Cheese alternative – Swap Cotija for feta or queso fresco for similar tang.
Vegetarian option – Omit any meat and add black beans or roasted chickpeas.
Dairy-free version – Replace sour cream and mayo with vegan yogurt and vegan mayo.
Storage & Leftovers
Refrigerate – Store in an airtight container for up to 2 days; toss before serving.
Refresh – Add a squeeze of lime or extra dressing to revive flavors before eating.
Avoid sogginess – Keep reserved dressing separate and toss just before serving.
FAQs
Can I use fresh corn instead of fire-roasted?
Yes—grill or roast fresh corn on the cob until lightly charred, then cut off the kernels for the same smoky effect.
Is this salad gluten-free?
Not as written—use a gluten-free pasta variety to make it gluten-free.
How can I make the dressing less thick?
Add a tablespoon of water or extra lime juice while whisking to thin it out.
Can I prepare this salad a day ahead?
You can prep all ingredients and dressing separately up to 24 hours ahead, but toss them together only when you’re ready to serve.
What’s the best way to keep the pasta from sticking?
Toss the hot, drained pasta with a drizzle of olive oil immediately after cooking and rinse under cold water to cool it rapidly.
Can I add protein to make this a complete meal?
Absolutely—top the salad with grilled chicken, shrimp, or even chopped, cooked bacon for extra heartiness.
How do I store leftovers without the arugula wilting?
Keep the arugula in a separate container, and combine with the pasta mixture just before serving to preserve freshness.
Final Thoughts
This Creamy Fire-Roasted Corn Rotini Salad is my go-to summer side when I want something that’s both comforting and refreshing.
The smoky-sweet corn, peppery arugula, and tangy dressing come together in a way that feels festive yet wholly satisfying.
Whether you serve it at a family barbecue, a potluck, or a simple weeknight dinner, its bright colors and bold flavors are sure to impress.
Give it a try—you’ll see why this salad always disappears first!
Creamy Fire-Roasted Corn Rotini Salad
Ingredients
Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 10 oz. bags frozen fire-roasted corn (cooked per package) OR 3 (15 oz.) cans corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- ⅓ cup freshly chopped cilantro + extra for garnish
Dressing:
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- A couple pinches of cayenne pepper adjust for heat
- 3 tablespoons lime juice freshly squeezed
- 2 teaspoons lime zest
- Kosher salt to taste
- Fresh cracked pepper to taste
Instructions
- Cook Pasta: In a large pot of salted water, cook rotini until al dente.
- Drain, then toss with 2 teaspoons olive oil, a pinch of kosher salt, and fresh cracked pepper.
- Let cool to room temperature or speed up in the fridge.
- Combine Dressing: In a medium bowl, whisk together sour cream, mayonnaise,
- 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper.
- Lime juice, and lime zest. Season with salt and pepper to taste.
- See full steps with tips & photos → https://mischacrossing.com/creamy-fire-roasted-corn-rotini-salad/
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