Mexican Street Corn Pasta Salad
A fresh and vibrant pasta salad that brings together the best of both worlds – creamy, flavorful pasta mixed with the bold, zesty flavors of elote, a popular Mexican street food. Sweet corn, cilantro, and a creamy dressing create a delicious summer dish.
Ingredients
- 8 oz pasta cooked according to package instructions
- 2 cups sweet corn fresh or frozen
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/2 cup bell pepper diced
- 1 cup cilantro chopped
- 1/2 cup cotija cheese crumbled
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- salt and black pepper to taste
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the corn: If using fresh corn, grill or sauté the corn until it's slightly charred. If using frozen corn, just heat it through in the microwave or on the stove.
- Mix the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper until smooth.
- Combine the ingredients: In a large bowl, mix the cooked pasta, corn, cherry tomatoes, red onion, bell pepper, and cilantro.
- Add the dressing: Pour the dressing over the pasta mixture and toss until everything is well-combined. Taste and adjust seasoning if necessary.
- Garnish: Sprinkle the cotija cheese on top before serving for that added flavor and presentation.
- Chill before serving: For optimal taste, let the salad chill in the fridge for about 30 minutes prior to serving.