Description
Mexican Street Corn Pasta Salad is a vibrant and creamy side dish that combines tender pasta with the bold flavors of elote—charred corn, zesty lime, smoky spices, and creamy dressing. Perfect for gatherings, BBQs, or potlucks, this salad offers a festive twist on a classic Mexican favorite.
Ingredients
Salad Ingredients
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Dressing Ingredients
- 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
Instructions
- Prepare Pasta and Corn: Cook pasta according to package instructions, then drain and allow it to cool. Meanwhile, prepare your corn by grilling, thawing frozen corn, or draining canned corn.
- Mix Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and combined.
- Combine Salad: In a large bowl, mix the cooled pasta with the corn. Pour the prepared dressing over the pasta mixture and toss well to ensure everything is evenly coated.
- Add Fresh Elements: Gently fold in the chopped fresh cilantro and crumbled cotija cheese to the salad for added flavor and texture.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to blend the flavors. Serve chilled as a festive side dish for your next gathering.
Notes
- For the most authentic and smoky flavor, use freshly grilled corn.
- For a spicy kick, add diced jalapeños or a dash of your favorite hot sauce to the dressing.
- This dish is excellent for make-ahead preparation and is perfect for BBQs, potlucks, and picnics.
- Use gluten-free pasta if a gluten-free version is preferred.
