Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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

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Introduction

Mexican Street Corn Pasta Salad is a flavorful twist on the classic Elote, combining creamy, tangy dressing with tender pasta and sweet corn. This vibrant salad is perfect for summer gatherings or as a satisfying side dish any time of year.

A close-up view of creamy pasta salad in a gray bowl on a white marbled texture, showing spiral pasta coated in a thick, light yellow sauce mixed with bright yellow corn kernels, small pieces of green avocado, and slices of red cherry tomatoes. The dish is sprinkled with finely chopped fresh dark green herbs and black pepper, all mixed together to create a colorful and creamy texture with visible sauce glistening on the pasta. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large bowl, combine the cooked and cooled pasta with the corn.
Step 2: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
Step 3: Pour the dressing over the pasta and corn mixture and toss until everything is evenly coated.
Step 4: Gently fold in the chopped cilantro and crumbled cotija cheese.
Step 5: Chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra smoky flavor, use freshly grilled corn and add a pinch more smoked paprika.
Substitute cotija cheese with feta if cotija is not available.
Add diced jalapeños or a dash of hot sauce for a spicier kick.
Use Greek yogurt instead of sour cream for a lighter version.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled but can be served at room temperature. Avoid freezing as the texture may change.

How to Serve

The image shows a close-up of a bowl filled with creamy, spiral-shaped pasta that is light yellow in color and coated with a smooth sauce. Mixed into the pasta are pieces of bright yellow corn, light green avocado chunks, and slices of light red cherry tomatoes. Fresh green herbs are sprinkled on top, adding a pop of color and texture. The bowl is white and sits on a white marbled surface, enhancing the vivid colors of the dish. The overall look is fresh and creamy with varied textures from the pasta, vegetables, and herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of grilled or canned corn?

Yes, fresh corn works wonderfully. Simply cut the kernels from the cob and lightly sauté or grill them for added flavor before mixing.

Is this salad suitable for meal prep?

Absolutely. It can be prepared a day ahead and stored in the fridge. Just keep the cheese and cilantro mixed in to maintain freshness and flavor.