Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a must-try dish that brings together the vibrant flavors of elote in a creamy, delicious pasta salad. Perfect for summer barbecues, picnics, or casual dinners, this colorful dish features tender rotini pasta tossed with charred corn, zesty lime dressing, and spices. The addition of fresh cilantro and creamy cotija cheese elevates this salad to a crowd-pleaser that will have everyone reaching for seconds. Simple to prepare and bursting with flavor, this pasta salad makes an excellent side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine cooked and cooled pasta with corn in a large bowl.
- In another bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Fold in chopped cilantro and cotija cheese gently.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg