Description
Mexican Street Corn Pasta Salad is a must-try dish that beautifully marries the classic flavors of elote with tender pasta, creating a vibrant and creamy side perfect for any gathering. This salad is not only quick to prepare but also highly customizable, allowing you to adjust spices and add your favorite vegetables to suit your taste. Whether served at summer barbecues, potlucks, or casual weeknight dinners, this crowd-pleaser will leave everyone wanting more. With its zesty dressing and fresh ingredients, it’s sure to impress guests while keeping meal prep simple and enjoyable.
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 and cooled pasta with corn. Mix gently to incorporate.
- In a separate 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 fully coated.
- Fold in chopped cilantro and cotija cheese gently to maintain texture.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- 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: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg