Description
Elevate your potluck or barbecue with this vibrant Mexican Street Corn Pasta Salad. Combining the delightful flavors of elote with pasta, this dish is a true crowd-pleaser. With charred corn, creamy dressing, and fresh ingredients, every bite bursts with flavor. Ready in just 30 minutes, it’s perfect for busy days or as a refreshing lunch option. Whether served as a side or main dish, this pasta salad will impress guests of all ages and keep them coming back for more.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 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 pasta in boiling water according to package instructions until al dente. Drain and let cool.
- In a skillet over medium-high heat, char the corn kernels for about 5–7 minutes until slightly browned. Remove from heat and allow to cool.
- In a large mixing bowl, blend together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Combine the cooled pasta and charred corn into the dressing mixture. Add cotija cheese, red onion, and cilantro; toss gently until well combined.
- Adjust seasoning if necessary and serve immediately or refrigerate until ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling/Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: You can substitute rotini with other pasta shapes like penne or fusilli. Consider adding diced jalapeños or bell peppers for extra flavor and crunch. For best taste, allow the salad to chill before serving.