Description
A delightful Mexican Street Corn Pasta Salad that combines the flavors of elote in a pasta dish. Creamy, tangy, and slightly spicy, this salad is perfect for summer gatherings or as a side dish for any meal.
Ingredients
Scale
Pasta:
- 12 ounces elbow or rotini pasta, cooked and cooled
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Additional Ingredients:
- 3 cups corn kernels (fresh, grilled, or thawed from frozen)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and finely chopped
Instructions
- Cook the pasta: Cook the pasta according to package directions, then drain and rinse under cold water to cool.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper until smooth.
- Combine ingredients: Add the cooked pasta, corn, red onion, jalapeño, and cilantro to the bowl. Toss until evenly coated with the dressing.
- Finish the salad: Fold in the crumbled cotija cheese. Chill for at least 30 minutes before serving. Garnish with extra cotija, cilantro, or a dash of chili powder if desired.
Notes
- Grilling the corn adds extra flavor, but canned or frozen corn works too.
- Swap cotija with feta if unavailable.
- Add diced avocado just before serving for a creamy twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
