Description
Mexican Street Corn Pasta Salad combines the creamy, smoky flavors of classic elote with a refreshing pasta salad twist. Made with sweet corn, tender pasta, cotija cheese, lime, and a flavorful creamy dressing, this easy summer recipe is perfect for BBQs, picnics, potlucks, and family gatherings.
Ingredients
Scale
Ingredients
- 12 oz rotini pasta or elbow pasta
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely chopped (optional)
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Additions
- Cherry tomatoes, halved
- Avocado chunks
- Black beans
- Grilled chicken
- Tajin seasoning
Instructions
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- Char the corn: Heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5-8 minutes until lightly golden and charred for extra flavor.
- Prepare the dressing: In a large bowl, combine mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Mix the salad: Add cooled pasta, charred corn, onion, jalapeño, cilantro, and cotija cheese to the dressing mixture.
- Combine everything: Toss gently until the pasta and vegetables are evenly coated with the creamy street corn dressing.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend together.
- Serve: Top with extra cotija cheese, cilantro, lime juice, and chili seasoning before serving.
Notes
For the most authentic street corn flavor, lightly char the corn before mixing it into the salad. Make it ahead of time for parties, but add fresh toppings like cilantro and avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
Keywords: mexican street corn pasta salad, elote pasta salad, mexican corn salad, creamy pasta salad, summer pasta recipe, bbq side dish