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Mexican Street Corn Pasta Salad

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This vibrant and creamy pasta salad takes all the best parts of elote—charred corn, creamy dressing, and spices—and tosses them with tender pasta. A festive side dish for any gathering!

Ingredients

Scale
  • 3 cups cooked rotini or penne pasta
  • 2 cups corn (grilled, frozen, or canned)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup crumbled cotija cheese

Instructions

  1. In a large bowl, combine the cooked and cooled pasta with corn.
  2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
  3. Pour the dressing over the pasta mixture and toss until fully coated.
  4. Fold in chopped cilantro and cotija cheese.
  5. Chill in the refrigerator for 30 minutes before serving.

Notes

Notes Use grilled corn for the most flavor. Add diced jalapeños or hot sauce for extra heat. Great make-ahead dish for BBQs and potlucks.

Find it online: https://ingredientidea.com/mexican-street-corn-pasta-salad-2/