Description
Mexican street corn pasta salad blends creamy, zesty flavors inspired by classic elote. Corn, cotija cheese, and chili powder create a mouthwatering summer side dish perfect for gatherings you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup crumbled cotija cheese
Creamy Base:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
Seasonings and Herbs:
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeno, seeded and diced (optional)
Instructions
- Boil pasta in salted water until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking process.
- Prepare corn by grilling ears directly over medium-high heat for 10-12 minutes, rotating occasionally until kernels develop charred spots. Alternatively, use thawed frozen or drained canned corn.
- Create creamy dressing by whisking together tangy mayonnaise, rich sour cream, zesty lime juice, and robust spice blend of chili powder, smoky paprika, pungent garlic powder, kosher salt, and cracked black pepper.
- Slice corn kernels off cob using sharp knife, ensuring even cuts. Finely dice red onion and jalapeno for balanced heat and crunch.
- Combine pasta with corn kernels, crumbled cotija cheese, chopped fresh cilantro, diced onion, and optional jalapeno in large mixing bowl.
- Pour prepared dressing over pasta mixture, gently folding ingredients to ensure even coating and distribution of flavors.
- Refrigerate salad for minimum 30 minutes, allowing ingredients to marinate and develop complex taste profile. Serve chilled and garnish with additional cilantro if desired.
Notes
- Customize heat levels by adjusting jalapeno quantity or removing seeds for milder flavor.
- Replace cotija cheese with feta or queso fresco for different cheese profiles and dietary needs.
- Cook pasta al dente to prevent mushiness and maintain texture when mixed with creamy dressing.
- Use Greek yogurt instead of mayonnaise for a lighter, protein-rich alternative that keeps the tangy flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg