Description
Mexican Street Corn Pasta Salad combines the bold, creamy flavors of classic elote with tender pasta for a hearty, tangy, and refreshing side dish perfect for summer cookouts or potlucks.
Ingredients
- 12 oz pasta (elbow, rotini, or shells)
- 2 cups corn (grilled fresh, canned, or frozen)
- 1/2 cup Cotija cheese or feta, crumbled
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp paprika or smoked paprika
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Optional: 1 diced jalapeño, 1/4 cup diced red onion, 1 diced avocado
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water.
- If using fresh or frozen corn, grill or sauté it until lightly charred. Set aside.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, salt, and pepper.
- Add the cooled pasta, corn, cheese, cilantro, and any optional add-ins. Mix until well combined.
- Chill the salad for at least 30 minutes before serving to allow flavors to meld.
- Stir before serving and adjust seasoning if needed.
Notes
- Top with crushed tortilla chips for added crunch just before serving.
- Use Mexican crema for a more authentic flavor.
- Add grilled chicken or shrimp to make it a full meal.
- Stir in a little lime juice or mayo if the salad thickens in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
