Description
Street Corn Pasta Salad combines the bold flavors of Mexican street corn with a creamy, refreshing pasta salad. Packed with sweet corn, tangy lime, creamy dressing, cotija cheese, and fresh herbs, this easy summer recipe is perfect for BBQs, picnics, potlucks, and warm-weather gatherings.
Ingredients
Scale
Ingredients
- 12 oz rotini or elbow pasta
- 3 cups fresh corn kernels (or frozen corn, thawed)
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely chopped (optional)
Optional Toppings
- Extra cotija cheese
- Lime wedges
- Fresh cilantro
- Tajin seasoning
Instructions
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until tender. Drain and rinse with cold water.
- Prepare the corn: Heat olive oil in a skillet over medium-high heat. Add corn and cook for 5-7 minutes until lightly charred and golden.
- Make the dressing: In a large bowl, combine mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Combine ingredients: Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and cotija cheese to the dressing.
- Toss together: Mix gently until all ingredients are evenly coated with the creamy street corn dressing.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve: Garnish with extra cheese, cilantro, lime wedges, and a sprinkle of chili seasoning before serving.
Notes
For the best flavor, char the corn before mixing it into the salad. This pasta salad can be made a day ahead and tastes even better after the flavors have time to combine. Add extra lime juice before serving for a fresh summer finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg
Keywords: street corn pasta salad, mexican corn salad, elote pasta salad, summer pasta salad, creamy corn pasta salad, bbq side dish