Mexican Street Corn Pasta Salad

This vibrant and flavorful Mexican Street Corn Pasta Salad combines the essence of elote with pasta for a refreshing side dish or main course. With its creamy dressing, sweet corn, and zesty lime, this dish is sure to please a crowd.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Mexican

Servings 4 People

Calories 280 kcal

Equipment

1 large pot for boiling pasta
1 colander for draining pasta
1 large mixing bowl
1 whisk
1 measuring cups and spoons
1 cutting board

Ingredients

8 ounces elbow macaroni or rotini pasta
2 cups fresh corn kernels about 3 ears of corn or canned corn, drained
1 count red bell pepper diced
½ cup red onion finely chopped
½ cup fresh cilantro chopped
1 cup crumbled cotija cheese
½ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice about 1 lime
1 teaspoon chili powder
½ teaspoon garlic powder
to taste salt
to taste pepper

Instructions

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine the corn, diced red bell pepper, chopped red onion, fresh cilantro, and crumbled cotija cheese.
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
Add the cooked pasta to the mixing bowl with the corn mixture. Pour the dressing over the top and gently toss until everything is evenly coated.
Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
Cover and refrigerate for at least 30 minutes before serving for the flavors to meld.
Serve chilled, and enjoy your Mexican Street Corn Pasta Salad!