Description
This Mexican Street Corn Pasta Salad combines all the vibrant, zesty flavors of classic elote with creamy pasta for a fresh, crowd-pleasing dish. Perfect for summer gatherings or as a bright side dish!
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain and rinse with cold water to stop cooking.
- Prepare corn by grilling fresh ears and cutting kernels off, or use frozen/canned corn.
- In a small bowl, whisk mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make dressing.
- In a large bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour dressing over pasta mixture and toss until evenly coated.
- Chill in refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled, with lime wedges if desired.
Notes
Grill the corn for a smoky flavor. Add diced bell peppers or jalapeños for extra crunch. Rinse pasta in cold water to keep it from becoming mushy. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Mixed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg