Mexican Street Corn Pasta Salad Recipe
Indulge in the vibrant flavors of this Mexican Street Corn Pasta Salad Recipe, a delightful fusion of classic elote and comforting pasta. Perfectly suited for summer gatherings, picnics, or quick weeknight meals, this colorful dish features sweet grilled corn, spicy jalapeños, and a creamy chili lime dressing that will tantalize your taste buds. With its fresh ingredients and customizable options, this salad is not just quick to prepare but also a guaranteed crowd-pleaser. Serve it as a refreshing side or a light main dish—either way, it promises to impress!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling/Grilling
- Cuisine: Mexican
Ingredients
Scale
- 6 ears of corn (or 4 ½ to 5 cups frozen/canned corn)
- 8 oz dry uncooked pasta (fusilli or farfalle)
- ¼ cup mayonnaise
- 3 tablespoons sour cream (or Mexican crema)
- ½ teaspoon chili powder
- Fresh lime juice
- Jalapeños, red onion, cilantro, cotija cheese
Instructions
- Cook the corn by grilling or sautéing until charred and tender.
- Boil pasta in salted water until al dente; then drain.
- Combine cooked corn with pasta in a large bowl.
- In another bowl, whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper.
- Pour dressing over pasta mixture; add jalapeños, onion, cilantro, and gently mix.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg