Street Corn Pasta Salad
This street corn pasta salad combines the bold, creamy flavors of Mexican elote with pasta for a zesty, crowd-pleasing side. It's perfect for cookouts, potlucks, or weeknight dinners, and holds up great in the fridge.
Equipment
- Large pot For boiling pasta
- Mixing bowl To combine ingredients
- Grill Pan or Skillet For charring corn
Ingredients
- 8 ounces rotini pasta or other short pasta, cooked and cooled
- 2 cups corn kernels fresh, canned, or frozen
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice freshly squeezed
- ½ teaspoon chili powder or Tajín seasoning
- ¼ cup red onion finely diced
- ⅓ cup cotija cheese crumbled
- ¼ cup cilantro chopped
- 1 teaspoon salt or to taste
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to cool. Set aside.
- Char the corn in a skillet or grill pan over medium-high heat for 4-5 minutes, stirring occasionally, until browned.
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt.
- Add the cooked pasta, charred corn, red onion, and cilantro to the bowl. Toss until evenly coated.
- Sprinkle with cotija cheese and gently mix again. Serve immediately or chill for 15–30 minutes before serving.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne.
- Store leftovers in the fridge for up to 4 days.
- Feta cheese works well as a substitute for cotija.
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