Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a must-try dish that captures the essence of traditional elote in a delightful, creamy pasta salad. This vibrant recipe blends charred corn, zesty lime, and spices with tender pasta, creating a colorful side that’s perfect for summer gatherings, barbecues, or potlucks. The combination of flavors and textures makes it not only visually appealing but also irresistibly delicious. Serve it chilled for maximum flavor impact and impress your guests with this unique twist on a classic favorite.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
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
- 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 pasta and corn.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until fully coated.
- Gently fold in cilantro and cotija cheese.
- Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg