Mexican Street Corn Pasta Salad
If you’re searching for a dish that brings the vibrant flavors of Mexican street food to your table, look no further than this Mexican Street Corn Pasta Salad Recipe. This easy-to-make salad combines tender rotini pasta with charred corn, fresh herbs, and a creamy dressing inspired by traditional elote. It’s perfect for any occasion, from casual barbecues to festive potlucks, and can be whipped up in just 30 minutes, making it a go-to choice for busy weeknights. Whether served as a side or as a light main dish, this salad is sure to impress and satisfy everyone at the table!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Mixing/Charring
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and set aside to cool.
- In a skillet over medium-high heat, char the corn kernels for about 5-7 minutes until slightly browned. Allow them to cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Once cooled, combine the pasta, charred corn, cotija cheese (or feta), red onion, and cilantro into the bowl with the dressing. Toss gently until well-coated.
- Adjust seasoning if needed before serving or refrigerate for at least 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg