Mexican Street Corn Pasta Salad
A vibrant, flavorful pasta salad inspired by traditional Mexican street corn (elote), perfect for summer gatherings and customizable to suit any taste.
Ingredients
Pasta and Vegetables
- 8 oz pasta (rotini or penne) Choose your favorite type.
- 1 cup corn (fresh or frozen) If using fresh, cut it off the cob.
- ½ cup cherry tomatoes (halved) Adds sweetness to the salad.
- ¼ cup red onion (diced) Brings crunch and flavor.
- ¼ cup cilantro (chopped) Fresh herb for flavor.
Dressing Ingredients
- ½ cup mayonnaise Creamy base for dressing.
- ¼ cup sour cream Adds richness and tang.
- 1 tbsp lime juice For zesty flavor.
- 1 tsp chili powder Adds a kick of spice.
- to taste salt and pepper Enhances all flavors.
Instructions
Preparation
- Gather and prep your ingredients. Dice the red onion, chop the cilantro, and halve the cherry tomatoes. If using fresh corn, cut it off the cob.
Cook the Pasta
- Cook the pasta according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.
Sauté the Corn
- Heat a skillet over medium heat and sauté the corn until slightly charred (about 5-7 minutes).
Combine Ingredients
- In a large mixing bowl, combine the cooled pasta, sautéed corn, halved tomatoes, diced onion, and chopped cilantro. Toss gently.
Mix Dressing
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Season with salt and pepper.
Dress the Salad
- Pour the dressing over the pasta mixture and toss until well coated.
Chill the Salad
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Serve
- After chilling, stir gently before serving. Adjust seasoning if needed and serve chilled or at room temperature.
Notes
Can be customized with additional proteins, vegetables, or different dressings. Store leftovers in an airtight container in the fridge for 3–5 days.