Description
Mexican Street Corn Pasta Salad is a must-try dish that brings the bold, vibrant flavors of traditional elote to a creamy pasta salad. This easy-to-make side dish combines tender pasta with charred corn, zesty lime, and a medley of spices to create a refreshing addition to any summer gathering or picnic. Perfect for pairing with grilled meats or serving on its own, this salad is sure to impress your guests. Plus, it holds up well in the fridge, making it an excellent choice for meal prep or leftovers.
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
- In a large bowl, combine the cooked pasta and corn.
- 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 well coated.
- Gently fold in cilantro and cotija cheese.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg