Mexican Street Corn Pasta Salad
A flavorful fusion of Mexican street corn (elote) and pasta salad, combining smoky, charred corn with creamy cotija cheese and a zesty chili-lime dressing.
Equipment
- Mixing Bowl
- Grill or Skillet
- Large Pot
- Whisk
Ingrédients
Pasta Salad Base
- 8 oz pasta (rotini, bowtie, or macaroni) Cooked al dente
- 2 cups grilled corn Fire-roasted or sautéed
Dressing
- 1/2 cup mayonnaise Can substitute Greek yogurt for a lighter option
- 1/4 cup sour cream
- 1 lime Juiced
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 clove garlic Minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Toppings
- 1/2 cup cotija cheese Or feta as a substitute
- 1/4 cup fresh cilantro Chopped
Instructions
- Cook the pasta until al dente, drain, and rinse under cold water.
- Grill fresh corn or sauté frozen/canned corn in a dry pan for a smoky flavor.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper to prepare the dressing.
- In a large bowl, mix the pasta, charred corn, cotija cheese, and cilantro.
- Pour in the dressing and toss well to coat evenly.
- Let it chill for at least 30 minutes before serving for better flavor.
Notes
This dish can be served warm or cold. Customize by adding avocado, black beans, or grilled chicken for a heartier meal.