Description
Mexican Street Corn Pasta Salad is a must-try dish that beautifully marries the rich flavors of traditional elote with the comforting texture of pasta. This vibrant salad features charred corn, a creamy dressing, and zesty spices, making it an ideal accompaniment for summer barbecues, potlucks, or any festive gathering. With its delightful combination of colors and tastes, this dish is sure to impress your guests while satisfying your cravings. Quick to prepare and bursting with flavor, it’s perfect for serving alongside grilled meats or as a refreshing standalone meal. Enjoy this delicious salad chilled and experience the vibrant taste of summer in every bite.
Ingredients
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/4 cup chopped fresh cilantro
- 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
- 1/3 cup crumbled cotija cheese
Instructions
- In a large bowl, combine the cooked and cooled pasta with corn.
- 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 everything is well coated.
- Gently fold in chopped cilantro and cotija cheese.
- 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: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: For extra flavor, use freshly grilled corn instead of canned or frozen. Adjust spice levels by adding more chili powder or diced jalapeños if desired. This salad can be made ahead of time; just store it in an airtight container in the fridge.