Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a must-try dish that captures the vibrant flavors of elote in a creamy, satisfying pasta salad. This delightful recipe combines charred corn with tender rotini, tossed in a zesty dressing made from fresh ingredients like lime juice and cilantro. Perfect for summer gatherings, barbecues, or potlucks, this salad is not only visually appealing but also incredibly easy to prepare.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 6
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions
- In a large mixing bowl, combine the cooked pasta and corn.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until all ingredients are well coated.
- Gently fold in chopped cilantro.
- Chill in the refrigerator for at least 30 minutes to enhance flavors before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg