Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a must-try dish! This vibrant and creamy salad captures the essence of elote, featuring charred corn, a rich dressing, and tender pasta. Perfect for summer barbecues or potlucks, this dish dazzles with its colorful presentation and bold flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 6
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- In a large bowl, combine cooked pasta and corn. Mix well.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until fully coated.
- Gently fold in cilantro and cotija cheese.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 270
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg