Mexican Street Corn Pasta Salad is a must-try dish!
This vibrant and creamy pasta salad takes all the best parts of elotecharred corn, creamy dressing, and spicesand tosses them with tender pasta. A festive side dish for any gathering!
Ingredients
Scale
- 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 and cooled pasta with corn.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss until fully coated.
- Fold in chopped cilantro and cotija cheese.
- Chill in the refrigerator for 30 minutes before serving.
Notes
Notes Use grilled corn for the most flavor. Add diced jalapeños or hot sauce for extra heat. Great make-ahead dish for BBQs and potlucks.