Creamy Fire-Roasted Corn Rotini Salad
Bursting with smoky-sweet corn, zesty lime, and a creamy chili-lime dressing, this fire-roasted corn rotini salad is the ultimate cookout side. Tossed with Cotija cheese, fresh cilantro, and tender pasta, it’s bold, flavorful, and picnic-ready.
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/
Notes
Fire-Roasted Flavor: Frozen fire-roasted corn adds smoky depth—sub with grilled corn for even more charred flavor.
Cheese Options: Cotija adds a salty crumbly texture, but queso fresco or even feta work beautifully.
Heat Level: Adjust the cayenne to your liking or omit for a milder version.
Serving Ideas: Pairs perfectly with grilled meats, BBQ mains, or as a potluck star.