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Mexican Street Corn Pasta Salad

A delicious and refreshing dish that combines the flavors of classic elote into a fun pasta salad, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta Salad Ingredients
  • 8 oz pasta (fusilli or rotini) Cook according to package instructions.
  • 2 cups sweet corn (canned or frozen) If using frozen, cook briefly to thaw.
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup red onion (diced)
  • 1/2 cup cotija cheese (crumbled)
  • 1/4 cup fresh cilantro (chopped) For garnishing.
  • 1 large lime (juiced) Fresh lime juice preferred.
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream Can substitute with Greek yogurt.
  • 1 tsp chili powder Adjust for spice preference.
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions, then drain and cool.
  2. In a large bowl, combine the cooked pasta, sweet corn, cherry tomatoes, red onion, cotija cheese, and cilantro.
  3. In a separate bowl, whisk together lime juice, mayonnaise, sour cream, chili powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and gently toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve as a side dish at barbecues and parties. Garnish with extra cilantro or lime wedges. Can store in the refrigerator for about 3-4 days.