Description
This Mexican Street Corn Pasta Salad Recipe combines the vibrant flavors of traditional elote with pasta for a satisfying and delicious dish, perfect for potlucks or summer barbecues.
Ingredients
Scale
8 oz pasta (such as rotini or penne)
2 cups corn kernels (fresh
canned
or frozen)
¼ cup mayonnaise
¼ cup sour cream
¼ cup crumbled cotija cheese
1 tbsp lime juice
1 tsp chili powder
½ tsp paprika
½ tsp garlic powder
Salt and pepper to taste
¼ cup chopped cilantro
¼ cup diced red onion
1 jalapeño
seeded and diced (optional)
Instructions
- Cook the pasta according to package directions. Drain and set aside to cool.
- In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cooled pasta, chopped cilantro, diced red onion, and jalapeño (if using) to the bowl. Toss everything together until well combined.
- Taste and adjust seasonings as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For extra kick, leave the jalapeño seeds in or drizzle with hot sauce before serving. This salad can be served cold or at room temperature.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Protein: 6g
Keywords: Mexican Street Corn Pasta Salad Recipe, pasta salad, corn salad, summer salad, elote