Description
Mexican Street Corn Pasta Salad is a creamy, zesty, and flavor-packed twist on classic elote, tossed with pasta, chili spices, fresh cilantro, and Cotija cheese. It’s the ultimate side dish for BBQs, taco nights, and summer gatherings.
Ingredients
Scale
- 3 cups cooked rotini or penne pasta (cooled)
- 2 cups corn (grilled, frozen, or canned)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt & pepper, to taste
- ¼ cup chopped fresh cilantro
- ⅓ cup crumbled Cotija cheese
Instructions
- Cook pasta according to package instructions. Drain, rinse under cold water, and let cool.
- Prepare corn by grilling and slicing kernels, thawing frozen corn, or draining canned corn.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta and corn. Pour dressing over and toss until fully coated.
- Fold in chopped cilantro and crumbled Cotija cheese. Cover and refrigerate for at least 30 minutes to let flavors meld.
- Before serving, garnish with extra cilantro, Cotija, and a sprinkle of chili powder for presentation.
Notes
Grill fresh corn for an authentic smoky flavor. Ensure pasta is completely cooled to maintain the salad’s crisp texture. Chill for at least 30 minutes for best flavor. Adjust spice level by adding jalapeños or hot sauce. Cotija can be swapped with feta or queso fresco.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: street corn pasta salad, elote salad, cotija, bbq side dish, creamy pasta salad, Mexican salad