1. Can I use different types of pasta for this salad?

Absolutely! While rotini and penne are great options, feel free to use any shape pasta you prefer. Just make sure it holds the dressing well.

2. Can I make this salad ahead of time?

Yes! This pasta salad is perfect for make-ahead meals. Just prepare it and let it chill in the refrigerator for flavors to develop.

3. Is there a substitute for cotija cheese?

Yes, you can use feta cheese or even parmesan as an alternative if you don’t have cotija on hand.

4. Can I add more vegetables?

Definitely! You can add diced bell peppers, tomatoes, or avocado to enhance the texture and flavor of your salad.

5. How spicy is this salad?

This salad has a mild heat from the chili powder. If you like it spicier, consider adding diced jalapeños or a pinch of cayenne pepper to the dressing.

Mexican Street Corn Pasta Salad

Description

This Mexican Street Corn Pasta Salad combines the smoky, creamy flavors of elote with the heartiness of pasta for a bold and delicious side dish or light meal. Perfect for potlucks, barbecues, or easy weeknight dinners.

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
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese
Diced bell pepper (optional)
Chopped red onion (optional)
Jalapeños (optional)
Avocado chunks (optional)

Instructions

Cook pasta according to package directions. Drain and let cool.
If using fresh corn, grill or cook it until slightly charred. Let cool, then cut the kernels off the cob. If using frozen or canned corn, drain and lightly sauté for added flavor.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
Add cooked pasta and corn to the bowl and toss to coat with the dressing.
Mix in chopped cilantro and crumbled cotija cheese.
Add any optional ingredients like diced bell pepper, red onion, jalapeños, or avocado if desired.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serve cold and enjoy!

Notes

Grilling the corn adds an authentic smoky flavor.
Make ahead of time for even better flavor development.
Use gluten-free pasta to make this recipe gluten-free.
Substitute cotija with feta if unavailable.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 370mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 8g
Cholesterol: 25mg

Keywords: mexican street corn pasta salad, elote salad, pasta salad, summer side dish, creamy corn salad, vegetarian potluck recipe