Mexican Street Corn Pasta Salad
A vibrant and refreshing salad that combines the flavors of elote with hearty pasta, perfect for gatherings and barbecues.
Ingredients
Pasta and Corn
- 8 oz pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, canned, or frozen)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Vegetables and Toppings
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
- 1/4 cup crumbled cotija cheese
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set aside to cool.
- If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
Mixing
- In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
Chill
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be customized with additional vegetables like bell peppers or avocados. Serve as a side to grilled meats or as a refreshing main dish.