Mexican Street Corn Pasta Salad
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Description
This Mexican Street Corn Pasta Salad brings together the smoky, tangy flavors of traditional elote with perfectly tender pasta, creating a deliciously unique side dish. Ideal for potlucks, barbecues, or as a satisfying lunch option, this salad offers a vibrant fusion of authentic Mexican taste and modern comfort food. With its bold charred corn, zesty lime, and a hint of spice, every bite celebrates a fresh twist on a classic favorite—all while being incredibly easy to prepare.
Ingredients
- ounces rotini pasta
- corn kernels (fresh, frozen, or canned)
- cotija cheese, crumbled
- red onion, finely diced
- fresh cilantro, chopped
- mayonnaise
- sour cream
- lime juice
- chili powder
- smoked paprika
- Salt and pepper, to taste
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Instructions
- Cook the rotini pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside to cool.
- While the pasta is cooking, heat a skillet over medium-high heat. Add the corn kernels and cook them for 5-7 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and allow the corn to cool.
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Stir the mixture until it’s well blended.
- Add the cooled pasta, charred corn, cotija cheese, red onion, and cilantro to the bowl. Toss everything together until the ingredients are evenly coated with the dressing.
- Taste the pasta salad and adjust the seasoning as needed. Serve immediately or refrigerate until you’re ready to serve.