Mexican Street Corn Pasta Salad
This vibrant and flavorful Mexican Street Corn Pasta Salad combines the essence of elote with pasta for a refreshing side dish or main course. With its creamy dressing, sweet corn, and zesty lime, this dish is sure to please a crowd.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 ounces elbow macaroni or rotini pasta
- 2 cups fresh corn kernels about 3 ears of corn or canned corn, drained
- 1 count red bell pepper diced
- ½ cup red onion finely chopped
- ½ cup fresh cilantro chopped
- 1 cup crumbled cotija cheese
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice about 1 lime
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the corn, diced red bell pepper, chopped red onion, fresh cilantro, and crumbled cotija cheese.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
- Add the cooked pasta to the mixing bowl with the corn mixture. Pour the dressing over the top and gently toss until everything is evenly coated.
- Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
- Cover and refrigerate for at least 30 minutes before serving for the flavors to meld.
- Serve chilled, and enjoy your Mexican Street Corn Pasta Salad!
Notes
You can substitute canned corn for fresh corn, though fresh corn adds a nice crunch and sweetness.
Feel free to add other ingredients such as diced avocado, jalapeño, or cherry tomatoes for added flavor and texture.
This salad can be made a day in advance, although it's best served within two days for peak freshness.