Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad Recipe brings together the best of two worlds - classic elote flavors and satisfying pasta.
Equipment
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl
- Small whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 12 oz rotini or penne pasta
- 3 cups fresh corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Boil pasta according to package directions until tender.
- Drain pasta and rinse with cold water completely.
- Grill corn kernels until slightly charred and smoky.
- Mix mayonnaise, sour cream, and lime juice together.
- Add chili powder and paprika to dressing mixture.
- Combine pasta, corn, and dressing in large bowl.
- Fold in cotija cheese and fresh cilantro gently.
- Season with salt and pepper to taste.
- Refrigerate for 30 minutes before serving chilled.
Notes
- Grilled fresh corn tastes better than frozen alternatives
- Slightly firm pasta holds up better in salads
- Cold pasta salad tastes more refreshing and flavorful
- Cotija cheese stays crumbly when added at the end
- Add cayenne pepper for extra heat if desired