Mexican Street Corn Pasta Salad
If you’re in search of a vibrant dish that embodies the essence of summer, look no further than this Mexican Street Corn Pasta Salad Recipe. This easy and flavorful salad combines the smoky, tangy flavors of elote with tender rotini pasta, making it an ideal choice for potlucks, family gatherings, or a light lunch. Packed with fresh ingredients like corn, red onion, and cilantro, and coated in a creamy dressing, this salad is not only delicious but also quick to prepare—perfect for busy weeknights. It can be made ahead of time and tastes even better after the flavors meld together in the fridge. Serve it at your next barbecue or picnic and watch it disappear!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves six
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese (or plant-based cheese)
- 1/4 cup red onion
- 1/4 cup fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Instructions
- Cook the rotini pasta in salted boiling water 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, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add cooled pasta, charred corn, crumbled cotija cheese (or alternative), diced red onion, and chopped cilantro to the bowl; toss gently to combine.
- Adjust seasoning as needed and refrigerate for at least 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (approximately 180g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg