Description
A refreshing Mexican Street Corn Pasta Salad. Combines pasta with the flavors of elote.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups corn (fresh or frozen, grilled)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 green onion, sliced
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water. Add pasta, cook per package. Drain and rinse with cold water. Set aside.
- Prepare the Corn: Grill fresh corn until charred, cool, and cut kernels. Or thaw frozen corn, drain excess water.
- Make the Dressing: Mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl.
- Combine the Ingredients: Fold pasta, corn, cotija cheese, cilantro, and green onion into the dressing. Mix gently.
- Final Adjustments and Chill: Taste and adjust seasonings. Chill for at least 30 minutes.
- Garnish and Serve: Sprinkle with cotija cheese, cilantro, and chili powder before serving.
Notes
- For best flavor, grill the corn.
- Chilling allows flavors to meld.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Mexican Street Corn, Pasta Salad, Elote, Summer Salad, Side Dish