Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad Recipe is a delightful fusion of traditional elote flavors and pasta, creating a vibrant, easy-to-make side dish that’s perfect for any occasion. Ideal for potlucks, barbeques, or as a refreshing lunch option, this salad bursts with smoky and tangy notes, making it a favorite among family and friends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup crumbled cotija cheese (or feta as an alternative)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or plant-based alternative)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water 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. Remove from heat and cool.
- In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add cooled pasta to the dressing along with charred corn, cotija cheese, red onion, and cilantro. Toss gently to combine.
- Taste and adjust seasoning if necessary before serving chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg