Description
Mexican Street Corn Pasta Salad is a must-try dish that brings the vibrant flavors of elote into a creamy and satisfying pasta salad. This quick and easy recipe features charred corn, zesty spices, and a rich dressing that will captivate your taste buds. Perfect for summer gatherings, barbecues, or casual dinners, this salad is not only visually appealing but also a crowd favorite. You can customize it easily by adding extra veggies or proteins to suit your preferences. Chill it before serving to let the flavors meld for a refreshing experience that will impress your guests.
Ingredients
- 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 cooked and cooled pasta with 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 chopped cilantro and cotija cheese.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: No cooking required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For extra smoky flavor, grill your corn before adding it to the salad. Feel free to add diced bell peppers or jalapeños for additional crunch and color. If you prefer a lighter option, substitute Greek yogurt for sour cream.