Description
This Mexican Street Corn Pasta Salad recipe is a delightful twist on the classic elote flavors, combining pasta with sweet corn, tangy cotija cheese, and a creamy, zesty dressing. Perfect for summer gatherings or as a side dish any time of year.
Ingredients
Scale
Pasta:
- 12 oz rotini or elbow pasta
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 2 cups corn kernels (fresh, grilled, canned, or frozen and thawed)
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Extra lime wedges and chili powder for garnish (optional)
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Rinse under cold water to cool.
- Make the Dressing: In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine Ingredients: Add pasta, corn, cotija cheese, cilantro, and green onions to the dressing. Toss to coat.
- Chill and Serve: Refrigerate for 30 minutes. Garnish with chili powder, lime wedges, and more cotija if desired.
Notes
- Grilled or charred corn adds authentic flavor.
- For extra heat, add jalapeño or hot sauce.
- Perfect for potlucks, BBQs, or lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
