Description
A creamy and zesty Mexican street corn pasta salad that combines roasted corn, pasta, and a chili-lime dressing perfect for summer cookouts, potlucks, or taco night sides.
Ingredients
Scale
- 8 oz elbow macaroni or rotini
- 2 cups corn kernels (grilled, roasted, or canned and drained)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/3 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- Optional: hot sauce or jalapeño for heat
Instructions
- 1. Cook pasta according to package directions. Drain and rinse under cold water to cool.
- 2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- 3. Add cooked pasta, corn, cheese, cilantro, and red onion to the bowl.
- 4. Stir until everything is evenly coated with the dressing.
- 5. Taste and adjust seasoning, adding hot sauce or diced jalapeño if desired.
- 6. Chill in the refrigerator for at least 30 minutes before serving.
- 7. Garnish with extra cheese and cilantro before serving.
Notes
- Use grilled or charred corn for a more authentic elote flavor.
- This salad can be made a day ahead and stored covered in the fridge.
- Serve cold or at room temperature for best flavor and texture.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Boiled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: mexican street corn pasta salad, elote pasta salad, corn salad, summer potluck salad