Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad captures the flavors of elote in a portable and delicious pasta salad. It's a perfect blend of sweet corn, creamy dressing, and a touch of spice, ideal for potlucks, BBQs, or a quick weeknight meal.
Equipment
- Large pot
- Colander
- grill or grill pan
- Large bowl
- Whisk
- Cutting board
- Knife
- Bundt pan (optional)
- Measuring cups and spoons
- Mixing spoons
Ingredients
- 1 pound rotini pasta
- 4 ears fresh corn, or 4 cups frozen corn thawed
- 1 cup mayonnaise
- ½ cup sour cream or Greek yogurt
- ½ cup crumbled cotija cheese, feta cheese can substitute
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ cup chopped cilantro
- ¼ cup finely diced red onion
- Pinch of cayenne pepper optional
- Salt and pepper to taste
- 2 tablespoons olive oil if grilling or sauteing corn
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water.
- If using fresh corn, grill the ears over medium heat for 10-15 minutes, turning occasionally, until charred. Alternatively, roast in a 400°F (200°C) oven for about 20 minutes. If using frozen corn, sauté in a pan with olive oil until slightly browned, about 5-7 minutes.
- Cut the corn kernels off the cob or drain excess water from thawed corn.
- In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, salt, and pepper.
- Add the cooked pasta, corn kernels, cotija cheese, cilantro, and red onion to the bowl with the dressing. Toss gently until well combined.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, toss again. Garnish with extra cotija cheese and chili powder, if desired.
Notes
For a spicier salad, add a diced jalapeño or a few dashes of hot sauce to the dressing. Grilled chicken, shrimp, or black beans can be added for extra protein. The salad can be made ahead of time and stored in the refrigerator for up to 3 days. Taste and adjust seasonings to your liking - more lime for tang, chili powder for heat. Al dente pasta is crucial to avoid a mushy salad.