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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad
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This Mexican Street Corn Pasta Salad is a refreshing and vibrant twist on traditional flavors, perfect for summer gatherings or casual meals. Bursting with fresh corn, crunchy vegetables, and a creamy, zesty dressing, this dish combines the beloved essence of elote with pasta for a delightful experience. With its eye-catching colors and bold taste, it’s an irresistible crowd-pleaser that can be served warm or chilled. Ideal for potlucks, BBQs, or simply as a quick family meal, this salad is sure to impress everyone at your table.

Ingredients

Scale
  • 1 lb. pasta (rotini or cavatappi)
  • 16 oz. fresh or frozen corn
  • 2 tablespoons butter
  • 1/4 cup red onion (finely diced)
  • 1 jalapeno (seeded and minced)
  • 1/2 cup fresh cilantro (chopped)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup cotija cheese (1/4 cup for garnish)

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and let cool.
  2. If using fresh corn, grill or pan-sear it in butter until charred; if using frozen corn, cook in butter until warmed through.
  3. In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, pepper, and diced chipotle chilies for the dressing.
  4. Combine cooled pasta, corn kernels, red onion, jalapeno, cilantro, and cotija cheese in a large bowl. Pour dressing over and toss gently to coat.
  5. Chill for at least 30 minutes before serving. Garnish as desired.

Nutrition

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