Description
This creamy Mexican Street Corn Pasta Salad blends tender pasta with sweet corn, lime, chili, cotija cheese, and fresh herbs for a bright, crowd-pleasing side dish. It tastes like elote in salad form and makes a great make-ahead option for BBQs, potlucks, and lunch.
Ingredients
Scale
- 3 cups cooked rotini or penne pasta
- 2 cups corn, grilled, frozen, or canned
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- In a large mixing bowl, combine the cooled pasta with the corn. Make sure the pasta is fully cooled before moving on so the dressing stays creamy and does not thin out.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until the dressing looks smooth, creamy, and evenly blended.
- Pour the dressing over the pasta and corn mixture. Toss gently but thoroughly so every piece gets coated with the creamy elote-style dressing.
- Fold in the chopped cilantro and cotija cheese. Stir carefully so the cheese stays a little crumbly and the herbs stay fresh.
- Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This helps the flavors come together and makes the salad taste even better.
Notes
- Grilled corn adds the deepest flavor.
- Add diced jalapeños or hot sauce if you want more heat.
- This is an excellent make-ahead dish for BBQs, potlucks, and weeknight lunches.