Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 oz rotini or fusilli pasta; 1 ½ cups corn kernels (grilled or roasted preferred); ½ cup red bell pepper, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; ½ cup Cotija cheese, crumbled; ⅓ cup sour cream; ⅓ cup mayonnaise; Juice of 1 lime; 1 tsp chili powder; ¼ tsp smoked paprika; Salt and pepper, to taste

Introduction

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines creamy, tangy, and spicy elements inspired by traditional Elote. It’s an easy-to-make salad perfect for summer BBQs, potlucks, or a refreshing weekday lunch. This recipe balances the smoky sweetness of corn with zesty dressing and fresh vegetables for a crowd-pleasing side or light meal.

The image shows a close-up of a creamy pasta dish with about three main layers. The bottom layer is short, ridged pasta tubes coated in thick, white creamy sauce. Scattered evenly through the pasta are small bright yellow corn kernels and small pieces of pink meat. On top, there are fresh green parsley leaves sprinkled across, along with cracked black pepper and some light grated cheese that adds texture and contrast. The whole dish is served in a white bowl and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini or fusilli pasta

1 ½ cups corn kernels (grilled or roasted preferred)

½ cup red bell pepper, diced

¼ cup red onion, finely chopped

¼ cup fresh cilantro, chopped

½ cup Cotija cheese, crumbled

⅓ cup sour cream

⅓ cup mayonnaise

Juice of 1 lime

1 tsp chili powder

¼ tsp smoked paprika

Salt and pepper, to taste

Instructions

Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

Step 2: In a large bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper to create the dressing.

Step 3: Add the cooked pasta, corn kernels, diced red bell pepper, chopped red onion, cilantro, and crumbled Cotija cheese to the bowl with the dressing.

Step 4: Gently toss everything together until the pasta and vegetables are well coated with the dressing.

Step 5: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Step 6: Before serving, optionally garnish with extra Cotija cheese, a sprinkle of chili powder, and additional chopped cilantro.

Tips & Variations

For authentic smoky flavor, grill the corn on the cob before cutting off the kernels.

If Cotija cheese isn’t available, feta or Parmesan can be suitable substitutes.

Add grilled chicken, black beans, or shrimp to turn this salad into a hearty main dish.

Use fresh lime juice for the best brightness and acidity in the dressing.

Adjust chili powder and smoked paprika to your preferred spice level.

FAQs

Can I use canned or frozen corn instead of fresh?

Yes, canned or frozen corn works fine when fresh or grilled corn isn’t available. For extra flavor, you can sauté the frozen corn in a bit of oil to add a slight char.

Is this salad suitable for vegetarians?

Absolutely. This recipe is vegetarian-friendly, as it does not include any meat or seafood. To add protein, consider grilled tofu or beans while keeping it vegetarian.