Description
A creamy, tangy Mexican Street Corn Pasta Salad that combines tender pasta, sweet corn, and bold elote flavors. Perfect for dinners, potlucks, and make-ahead meals.
Ingredients
12 oz rotini or penne pasta
2 cups corn (fresh, frozen, or canned)
½ cup mayonnaise
½ cup sour cream
2 tbsp lime juice (fresh)
1 tsp chili powder
1 tsp smoked paprika
1 garlic clove, minced
¼ cup cotija or feta cheese, crumbled
2 tbsp chopped cilantro
¼ cup diced red bell pepper (optional)
2 green onions, sliced (optional)
2–3 slices turkey bacon, cooked and crumbled (optional)
Salt and pepper, to taste
Instructions
Cook pasta until al dente. Drain and rinse with cold water.
Sauté or grill corn, seasoning with chili powder, smoked paprika, and salt. Let cool slightly.
In a bowl, whisk together mayonnaise, sour cream, lime juice, garlic, and a pinch of salt.
Combine pasta, corn, and dressing in a large bowl. Mix gently.
Fold in optional add-ins: red bell pepper, green onions, cilantro, cotija cheese, or turkey bacon.
Chill salad for 30 minutes to 2 hours. Adjust seasonings with extra lime juice or salt before serving.
Serve cold or at room temperature, garnished with fresh herbs and lime wedges if desired.
- Prep Time: 15 min
- Cook Time: 15 min
Nutrition
- Serving Size: 6–8