Description
This Mexican Street Corn Pasta Salad combines the vibrant flavors of elote with a satisfying pasta base. It is a hearty side dish perfect for gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni or small pasta
- 2 cups fresh or frozen corn kernels
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta cooks, if using fresh corn, char it in a dry skillet over medium-high heat until slightly browned. If using frozen corn, thaw it.
- In a large bowl, combine the cooked pasta, corn, red onion, and cilantro.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Stir in the crumbled cotija cheese.
- Season with salt and black pepper to taste.
- Chill for at least 30 minutes before serving for flavors to meld.
Notes
- For extra flavor, grill the corn before adding it to the salad.
- Adjust chili powder and paprika to your spice preference.
- You can substitute queso fresco for cotija cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta and corn prep)
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg