Description
This easy Mexican Street Corn Pasta Salad is a vibrant and creamy side dish that combines the best elements of classic elote—charred corn, creamy dressing, and bold spices—with tender rotini or penne pasta. Perfect for summer gatherings, BBQs, or potlucks, it brings a festive, flavorful twist to any meal.
Ingredients
Salad Base
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
Dressing
- 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
Toppings
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine Pasta and Corn: In a large bowl, mix the cooked and cooled pasta with the corn. Using grilled corn will provide the best flavor, but frozen or canned corn work well too.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
- Mix Dressing with Salad: Pour the dressing over the pasta and corn mixture. Toss everything thoroughly so that all the pasta and corn are evenly coated with the creamy, spicy dressing.
- Add Fresh Herbs and Cheese: Gently fold in the chopped fresh cilantro and crumbled cotija cheese, distributing them evenly throughout the salad.
- Chill Before Serving: Cover the salad and refrigerate it for at least 30 minutes. Chilling helps meld the flavors and makes the salad refreshing and ready to serve.
Notes
- For the most authentic and smoky flavor, use grilled corn rather than canned or frozen.
- Add diced jalapeños or a splash of your favorite hot sauce if you prefer a spicier dish.
- This pasta salad is excellent as a make-ahead dish for barbecues, potlucks, or picnic gatherings.
