Description
A creamy and zesty Street Corn Pasta Salad inspired by Mexican elote, featuring tender pasta, sweet corn, cotija cheese, and a tangy chili-lime dressing. Perfect for potlucks and summer gatherings.
Ingredients
- 12 oz rotini or penne pasta
- 3 cups corn kernels (fresh, canned, or grilled)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup red onion, finely diced
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water to cool.
- If using fresh corn, grill or sauté until lightly charred for extra flavor.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add cooled pasta, corn, red onion, cotija cheese, and cilantro.
- Toss everything together until evenly coated.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra cheese and chili powder if desired.
Notes
- Grilled corn adds the best smoky flavor.
- Adjust chili powder for spice preference.
- Can be made a day ahead and stored refrigerated.
- Add diced jalapeño for extra heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican