Description
Mexican Street Corn Pasta Salad is a must-try dish that brings the vibrant flavors of elote to life in a creamy, zesty pasta salad. Perfect for summer gatherings, this refreshing dish combines tender pasta with charred corn, a tangy dressing, and bold spices. Easy to prepare and delightfully colorful, it’s sure to impress at barbecues, potlucks, or casual dinners. Serve it chilled and watch as your guests rave about this deliciously simple yet satisfying side.
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. Stir gently to mix.
- 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 for added flavor and texture.
- 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: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg