Description
This Mexican Street Corn Pasta Salad is a vibrant fusion of creamy pasta salad and zesty elote-style flavors. Packed with charred corn, Cotija cheese, lime, and a tangy chili-lime dressing, it’s the perfect side dish for BBQs, potlucks, or quick lunches. A bold, crowd-pleasing salad that’s easy to make and bursting with summer vibes.
Ingredients
- 12 oz rotini pasta (or short pasta of choice)
- 3 cups fresh or frozen corn (charred or roasted)
- 1/2 red onion, finely chopped
- 1/2 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 tsp chili powder or Tajín (plus extra for garnish)
- 1/2 tsp garlic powder
- 3/4 cup crumbled Cotija cheese (or feta)
- Salt and black pepper to taste
- Optional: diced avocado, black beans, chopped jalapeños
Instructions
- Cook pasta until al dente. Drain and rinse under cold water.
- Char corn in a hot skillet or grill until golden and slightly smoky.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper.
- Add cooled pasta, corn, red onion, cilantro, and Cotija cheese to the bowl. Toss to combine.
- Pour dressing over the salad and mix well.
- Garnish with extra cilantro, chili powder, and a squeeze of lime. Serve chilled or at room temperature.
Notes
- Best served cold.
- Make ahead and chill for 30–60 minutes for deeper flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Stir in extra sour cream or lime juice if the salad thickens in the fridge.
- Use canned corn in a pinch—just sauté briefly for texture.
