Description
Mexican Street Corn Pasta Salad is a must-try dish that brings the vibrant flavors of elote into a creamy, satisfying pasta salad. With its blend of charred corn, zesty spices, and a luscious dressing, this dish is perfect for summer barbecues, potlucks, or any festive gathering.
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
- 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, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until fully coated.
- Gently fold in chopped cilantro and crumbled cotija cheese.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Fresh corn delivers the best taste; if using canned or frozen corn, drain well before adding. Adjust chili powder to control spice levels; diced jalapeños can add extra heat if desired. Add toppings like avocado or additional cheese for added creaminess.