Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a must-try dish that brings the vibrant flavors of elote into a creamy, satisfying pasta salad. Featuring charred corn, a zesty dressing, and an array of spices, this dish is perfect for summer gatherings, potlucks, or as a delightful side for any meal.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves about 6 people 1x
- Category: Side Dish
- 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 bowl, combine the cooked and cooled pasta with corn.
- In a separate 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 fully coated.
- Fold in chopped cilantro and cotija cheese.
- Refrigerate for at least 30 minutes before serving to allow flavors to develop.
Nutrition
- Serving Size: Approximately 120g
- Calories: 240
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg