Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of traditional Mexican street corn, known as elote, with the comfort of pasta. This salad features a creamy dressing made from sour cream and mayonnaise, enhanced with zesty lime juice and chili powder. It’s loaded with sweet corn and crumbly Cotija cheese, making it a delightful addition to any gathering—be it a barbecue, picnic, or casual weeknight dinner. Easy to prepare with pantry staples, this salad is sure to impress family and friends with its colorful presentation and irresistible taste.
Ingredients
Scale
- 16 oz. rotini pasta
- 4 (10 oz.) bags frozen fire-roasted corn or 3 (15 oz.) cans of corn
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- Chili powder
- Garlic powder
- Cayenne pepper
- Kosher salt
- Fresh cracked pepper
Instructions
- Cook rotini pasta according to package directions until al dente; toss with olive oil, salt, and pepper. Allow to cool.
- In a medium bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper.
- In a large bowl, combine cooled pasta with cooked corn, Cotija cheese, and cilantro; pour most of the dressing over the mixture.
- Toss gently to coat; transfer to a serving platter.
- Drizzle with remaining dressing and garnish with extra cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No cooking after boiling pasta
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg