Description
Experience the vibrant flavors of summer with Mexican Street Corn Pasta Salad. This must-try dish brings together the essence of elote—charred corn, zesty spices, and a creamy dressing—all tossed with tender pasta. Perfect for barbecues, potlucks, or casual lunches, this refreshing salad is not only easy to prepare but also a crowd-pleaser that will leave your guests raving about its bold taste.
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. Mix gently.
- 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 cilantro and cotija cheese for added freshness.
- Chill in the refrigerator for at least 30 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg