Mexican Street Corn Pasta Salad
This creamy and flavorful Mexican Street Corn Pasta Salad combines sweet corn, tender pasta, and a tangy, smoky dressing inspired by classic elote. Perfect for BBQs, potlucks, or easy side dishes, this recipe is bold, refreshing, and easy to make.
Ingredients
- 12 oz pasta rotini or bowtie
- 2 cups corn grilled, fresh, canned, or frozen
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1/2 cup crumbled cotija or feta cheese
- For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional add-ins:
- Jalapeños
- Avocado
- Grilled chicken
- Green onions
Instructions
- Cook the pasta:
- Bring salted water to a boil. Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare the corn:
- Grill or sauté corn for added flavor, then let cool slightly.
- Make the dressing:
- In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Combine:
- In a large bowl, add pasta, corn, onion, cilantro, and cheese. Pour dressing over and toss until evenly coated.
- Chill and serve:
- Refrigerate for at least 30 minutes before serving. Serve cold.
Notes
- Grilled or charred corn adds the best flavor.
- Adjust lime juice for brightness and balance.
- Keep pasta al dente for best texture.
- Add herbs just before serving for freshness.
- Store in the fridge for up to 3 days.