Description
This Creamy Street Corn Pasta Salad blends the bold, smoky flavor of Mexican street corn with tender pasta and a tangy, creamy dressing. It’s a crowd-pleasing side dish perfect for BBQs, potlucks, and summer meals.
Ingredients
8 oz elbow macaroni or small pasta of choice
2 cups corn (grilled, roasted, or frozen and thawed)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese (or feta)
1 clove garlic, minced
1/4 teaspoon chili powder
1 tablespoon lime juice
Salt and pepper to taste
1/4 cup chopped cilantro (optional)
1/4 cup chopped red onion (optional)
Instructions
1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine mayo, sour cream, lime juice, garlic, chili powder, salt, and pepper.
3. Add cooked pasta and corn to the bowl. Toss to coat evenly.
4. Stir in cotija cheese, cilantro, and red onion if using.
5. Refrigerate for at least 30 minutes before serving for best flavor.
6. Garnish with extra cheese and a sprinkle of chili powder before serving.
Notes
Use grilled corn for a smoky touch.
Substitute Greek yogurt for sour cream for a lighter version.
Best served cold; store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Bake / Tossed
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: street corn pasta salad, creamy corn salad, elote pasta, summer side dish