Description
Mexican street corn pasta salad is a creamy, tangy twist on elote, featuring pasta, roasted corn, cotija cheese, and a lime-chili dressing. It’s bold, easy to make, and perfect for summer meals and gatherings.
Ingredients
- 12 oz pasta (elbow, rotini, or bowtie)
- 2 cups corn kernels (grilled, roasted, or canned and drained)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, crumbled
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional: 1 jalapeño (finely chopped), 1/4 cup red onion (chopped), hot sauce to taste
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water to cool.
- If using fresh corn, grill or roast it, then cut the kernels off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Add cooked pasta, corn, cotija, cilantro, and optional ingredients (jalapeño, red onion, hot sauce).
- Toss until evenly coated. Chill for 20–30 minutes before serving.
- Garnish with extra cheese and cilantro before serving.
Notes
- Add black beans or avocado for extra texture and protein.
- Use smoked paprika or cumin for added depth.
- Swap cotija with feta or Parmesan if needed.
- Use canned or frozen corn if fresh isn’t available.
- To lighten, use Greek yogurt and reduce the mayo.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
