Description
Mexican Street Corn Pasta Salad is a refreshing and vibrant dish that brings together the bold flavors of traditional elote with the comfort of tender pasta. This easy-to-make recipe is perfect for potlucks, barbecues, or as a zesty side for family dinners. With just 30 minutes of preparation time, you can create a salad that’s not only visually appealing but also bursting with smoky, tangy notes from lime juice and spices. Combine fresh corn, creamy dressing, and colorful garnishes for a delightful meal that everyone will love.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 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
- Optional garnish: crumbled cotija cheese, diced red onion, chopped cilantro
Instructions
- Cook the rotini pasta in boiling water until al dente according to package instructions. Drain and set aside to cool.
- In a skillet over medium-high heat, char the corn kernels for about 5-7 minutes until slightly browned. Remove from heat and allow cooling.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until well blended.
- Add cooled pasta and charred corn to the dressing mixture along with any desired garnishes. Toss gently until everything is well coated.
- Taste and adjust seasoning if necessary before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 285
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg