Description
Mexican Street Corn Pasta Salad is a must-try dish that perfectly marries the flavors of traditional elote with tender pasta, making it a delightful addition to any gathering. This vibrant salad boasts a creamy dressing and a colorful array of fresh ingredients, ensuring each bite is bursting with flavor. Ideal for summer BBQs, potlucks, or as a quick side for taco night, this easy-to-make salad will leave your guests impressed and satisfied. With just 25 minutes of prep time, you can enjoy this refreshing dish as a crowd-pleasing favorite.
Ingredients
- 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
- In a large bowl, combine the cooked pasta and corn.
- In another bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until well coated.
- Gently fold in cilantro and cotija cheese.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For added protein, consider mixing in shredded chicken or black beans. Customize spice levels by adjusting chili powder according to your taste preferences. Serve with extra lime wedges for an zesty kick.