Description
This Mexican Street Corn Pasta Salad combines the smoky, tangy flavors of traditional elote with tender pasta, creating a deliciously unique side dish. Perfect for potlucks, barbecues, or as a flavorful lunch, this salad is both satisfying and easy to prepare.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the rotini pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside to cool.
- While the pasta is cooking, heat a skillet over medium-high heat. Add the corn kernels and cook them for 5-7 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and allow the corn to cool.
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Stir the mixture until it’s well blended.
- Add the cooled pasta, charred corn, cotija cheese, red onion, and cilantro to the bowl. Toss everything together until the ingredients are evenly coated with the dressing.
- Taste the pasta salad and adjust the seasoning as needed. Serve immediately or refrigerate until you’re ready to serve.
Notes
- For a spicier kick, add diced jalapeños.
- Substitute Greek yogurt for sour cream for a lighter version.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-American
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg