Mexican Street Corn Pasta Salad
If you’re seeking a vibrant and delicious side dish that embodies the essence of summer, our Mexican Street Corn Pasta Salad Recipe is the answer! This delightful salad merges the flavors of traditional elote with tender rotini pasta, making it perfect for barbecues, potlucks, or light lunches. Each bite bursts with smoky and tangy goodness, ensuring it will be a crowd-pleaser at any gathering. With its quick preparation time and wholesome ingredients, this salad is not just easy to make but also allows for endless customization to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 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 rotini pasta according to package instructions until al dente. Drain and let cool.
- In a skillet over medium-high heat, char the corn kernels for about 5-7 minutes until slightly browned.
- In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper to create the dressing.
- Add cooled pasta, charred corn, cotija cheese, red onion, and cilantro into the bowl with dressing. Toss gently until well combined.
- Adjust seasoning if needed; serve immediately or chill for later.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg