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Amazing 15-Minute Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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This Mexican Street Corn Pasta Salad is a bold, creamy, and crowd-pleasing side inspired by elote, perfect for summer cookouts.

Ingredients

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  • 1 pound pasta (such as rotini or shells)
  • 4 cups fresh or frozen corn kernels
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely diced red onion
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions. Drain and rinse with cold water; set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, about 7-10 minutes.
  3. Stir in chili powder, smoked paprika, and cayenne pepper (if using) into the corn. Cook for 1 minute more, stirring constantly. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together mayonnaise, sour cream, and lime juice until smooth.
  5. Add the cooled pasta, corn mixture, cilantro, cotija cheese, and red onion to the bowl with the dressing. Toss gently to combine.
  6. Season with salt and black pepper to taste. Serve immediately or chill for later.

Notes

  • For extra flavor, grill the corn before adding it to the salad.
  • Adjust the amount of chili powder and cayenne pepper to your spice preference.
  • If cotija cheese is unavailable, use feta cheese as a substitute.

Nutrition

Find it online: https://flavorvista.com/mexican-street-corn-pasta-salad/