Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a must-try dish that captures the vibrant flavors of elote in a creamy, delightful pasta salad. This colorful recipe features tender pasta tossed with charred corn, a zesty dressing, and a medley of spices. Perfect for picnics, barbecues, and potlucks, this easy-to-make salad not only impresses guests but also offers versatility as a side or main dish. With its bold flavors and appealing presentation, it’s sure to become a favorite at any gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- 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
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- In a large mixing bowl, combine cooked pasta and corn.
- In another bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Gently fold in chopped cilantro and crumbled cotija cheese.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavor.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg