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Creamy Mexican Street Corn Pasta Salad for Flavor Lovers

Creamy Mexican Street Corn Pasta Salad combines vibrant flavors of elotes with tender pasta, perfect for potlucks and quick lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz rotini or penne pasta
For the Salad
  • 1 cup sweet corn fresh or frozen
  • 1 cup cotija cheese crumbled
  • 1 medium red bell pepper diced
  • 1/2 medium red onion chopped
  • 1/4 cup cilantro chopped, optional
For the Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp lime juice fresh
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • to taste salt
  • to taste black pepper
Optional Add-Ins
  • 1 cup grilled chicken or shrimp optional
  • 1 medium avocado diced
  • 1/2 cup crushed tortilla chips for crunch
  • 1 medium jalapeños sliced, optional

Equipment

  • large pot
  • Medium bowl
  • Colander
  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
  3. In a large mixing bowl, combine the cooled pasta, sweet corn, red bell pepper, red onion, and cotija cheese. Toss gently.
  4. Pour the dressing over the salad mixture and toss until evenly coated.
  5. Cover and chill in the refrigerator for 15-30 minutes to allow flavors to meld.
  6. Garnish before serving with additional cotija cheese, cilantro, and lime juice.

Notes

This pasta salad is versatile; feel free to adjust ingredients to your preference. Ideal for summer gatherings.