Description
This creamy, zesty, and smoky Mexican Street Corn Pasta Salad brings the bold flavors of elote to a delicious, fork-friendly dish. It’s perfect for BBQs, potlucks, or meal prep and comes together in just 20 minutes.
Ingredients
Scale
- 16 oz rotini pasta
- 2 tsp olive oil
- 4 (10 oz) bags frozen fire-roasted corn (or 3 (15 oz) cans, drained)
- 1 cup Cotija cheese, crumbled
- ⅓ cup fresh cilantro, chopped
- Dressing:
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp garlic powder
- Pinch of cayenne pepper (optional)
- 3 tbsp lime juice
- 2 tsp lime zest
- Salt & pepper to taste
Instructions
- Cook pasta until al dente, drain, and toss with olive oil. Let cool.
- Prepare the dressing by whisking together all dressing ingredients in a bowl.
- Roast the corn if using canned or fresh corn for a smoky flavor.
- Assemble the salad by mixing the pasta, corn, Cotija cheese, and cilantro in a large bowl.
- Toss with dressing, saving some for garnish.
- Serve immediately or chill for enhanced flavor.
Notes
- Use grilled fresh corn instead of frozen for extra smoky flavor.
- Swap Cotija for feta or Parmesan if needed.
- Add grilled chicken, shrimp, or black beans for more protein.
- Store in an airtight container for up to 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-Inspired