Mexican Street Corn Pasta Salad
This vibrant and flavorful Mexican Street Corn Pasta Salad combines the classic tastes of elote with hearty pasta, making it a perfect dish for potlucks, barbecues, or a refreshing weeknight meal.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 grill or grill pan (optional)
- 1 cutting board
Ingredients
- 8 ounces rotini pasta
- 2 cups corn fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 unit avocado diced
- 1 unit lime juiced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- optional crumbled cotija cheese for garnish
Instructions
- Cook the rotini pasta in a large pot according to package directions until al dente. Drain and rinse under cold water to cool.
- If using fresh corn, grill the corn until charred and tender. If using frozen or canned corn, you can skip this step and use it as is.
- In a large mixing bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cilantro, and avocado.
- In a separate small bowl, whisk together the lime juice, mayonnaise, sour cream, chili powder, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss to combine until everything is well coated.
- Taste and adjust seasoning if needed. For an extra kick, you can add more chili powder or lime juice.
- Let the salad chill in the refrigerator for about 15 minutes before serving.
- Serve topped with crumbled cotija cheese, if desired.
Notes
You can customize this pasta salad by adding black beans or jalapeños for extra flavor.
This dish can be made a few hours in advance; just leave out the avocado until serving to prevent browning.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.