Mexican Street Corn Pasta Salad
Discover the vibrant flavors of Mexican Street Corn Pasta Salad, a delightful twist on the classic elote that combines creamy textures with zesty notes. This easy-to-make salad is perfect for any occasion, from summer barbecues to potlucks or a satisfying lunch at home. Featuring fresh corn, rotini pasta, and a smoky dressing, each bite is packed with flavor and goodness. In just 30 minutes, you can whip up this crowd-pleaser that not only impresses but also brings everyone together. Enjoy it chilled for the best taste!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija cheese (or dairy-free alternative)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and cool.
- In a skillet over medium-high heat, char the corn kernels for about 5-7 minutes until slightly browned. Let cool.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper to make the dressing.
- Combine cooled pasta, charred corn, cheese (if using), red onion, and cilantro in the bowl with dressing. Toss gently to coat evenly.
- Adjust seasoning as needed and serve immediately or refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: Approximately 3/4 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg