Description
Spice up your summer with the vibrant flavors of Mexican Street Corn Pasta Salad! This delightful dish fuses the classic taste of elote (Mexican street corn) with the convenience of a creamy, tangy pasta salad. Bursting with fresh ingredients and a zesty dressing, this recipe is a surefire crowd-pleaser perfect for picnics, potlucks, and backyard barbecues.
Ingredients
- 8 ounce small pasta
- 2 cup corn
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onion
- 1/3 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
Instructions
1. Begin by cooking the pasta in salted boiling water until al dente, then drain and rinse with cold water to cool.
2. In a large mixing bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
3. Pour the prepared dressing over the salad and toss everything together until evenly coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. When ready to serve, give the salad a quick stir and adjust the seasoning if needed.
6. Top it off with extra cotija cheese, cilantro, and a sprinkle of chili powder for a vibrant presentation.
Notes
For enhanced flavor, try grilling or roasting the corn before adding it to the salad.
You can substitute cotija cheese with crumbled feta or queso fresco.
To make it gluten-free, use gluten-free pasta options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 20 milligrams