Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on the classic pasta salad. Inspired by the popular Mexican street corn (Elote), this salad combines the delicious flavors of roasted corn, creamy dressing, cotija cheese, lime, and a bit of spice, all tossed with pasta for a satisfying and unique dish. Perfect for barbecues, picnics, or any gathering, this dish is sure to impress with its balance of creamy, tangy, and smoky flavors. It's an easy-to-make, crowd-pleasing side that adds a fun Mexican flair to your table.
Ingredients
- 8 oz rotini or other pasta
- 2-3 ears of corn or 2 cups frozen or canned corn
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese
- Fresh cilantro chopped (for garnish)
Instructions
- Cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside.
- Roast the corn on the cob in a skillet or on the grill, turning until charred and tender. Remove the kernels and set aside.
- In a bowl, whisk together the mayo, sour cream, lime juice, chili powder, garlic powder, and salt and pepper.
- In a large mixing bowl, combine the cooked pasta, roasted corn, and cilantro.
- Pour the dressing over the pasta mixture and stir to combine.
- Add crumbled cotija cheese and gently mix it in.
- Refrigerate for at least 30 minutes to allow the flavors to meld together. Serve with extra lime wedges and cilantro, if desired. Enjoy!