Mexican Street Corn Pasta Salad
If you’re seeking a vibrant and satisfying dish that captures the essence of summer, look no further than this Mexican Street Corn Pasta Salad Recipe. This easy and flavorful salad combines sweet corn, creamy dressing, and zesty lime to create a delightful twist on traditional elote. Perfect for barbecues, potlucks, or an enjoyable lunch, this dish is not only visually appealing but also a crowd-pleaser that everyone will love. With fresh ingredients and bold flavors, it’s simple enough for busy weeknights while being impressive enough for gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and let cool.
- In a skillet over medium-high heat, char the corn for about 5-7 minutes until slightly browned. Let cool.
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper; mix well.
- Add cooled pasta, charred corn, cotija cheese, red onion, and cilantro to the bowl; toss until evenly coated.
- Serve immediately or chill in the refrigerator before serving for enhanced flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg