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Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad is a creamy, zesty twist on classic elote, combining charred corn, tender pasta, tangy lime, and a chili-lime dressing. Perfect for summer cookouts, potlucks, or as a flavorful side dish.

Ingredients

  • 12 oz pasta (rotini, penne, or shells)
  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil or butter
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/3 cup crumbled Cotija cheese (or feta)
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, sliced
  • 1 jalapeño, diced (optional)
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
  2. Heat olive oil or butter in a skillet over medium-high heat. Add corn and cook for 5–7 minutes until lightly charred. Let cool.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
  4. Add cooked pasta, charred corn, Cotija cheese, cilantro, green onions, and jalapeño (if using) to the bowl. Toss until evenly coated.
  5. Refrigerate for at least 30 minutes to let the flavors meld.
  6. Garnish with extra Cotija, cilantro, and a sprinkle of chili powder before serving.

Notes

Substitute Greek yogurt for mayo and sour cream for a lighter version.Use grilled corn on the cob for extra smoky flavor.Add black beans or avocado for extra texture and protein.Mix in cherry tomatoes for added color and sweetness.Serve cold, or skip chilling to enjoy it warm.

Nutrition

Find it online: https://cookibly.com/mexican-street-corn-pasta-salad/