Description
Mexican Street Corn Pasta Salad is a must-try dish that brings the vibrant flavors of traditional elote right to your table in a delightful pasta salad form. This colorful and creamy dish features tender pasta, charred corn, and a zesty dressing infused with spices, making it a showstopper for any occasion. Whether you’re hosting a summer barbecue, attending a potluck, or simply looking for a light lunch option, this salad offers a refreshing burst of flavor that will impress your guests and keep them coming back for more.
Ingredients
- 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
- In a large bowl, combine the cooked and cooled pasta with the corn.
- In a separate 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 crumbled cotija cheese for added flavor and texture.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For added heat, consider including diced jalapeños or red pepper flakes. Swap out cotija cheese for feta or goat cheese based on your preference. This salad can be made ahead of time; just keep it refrigerated until ready to serve.