Mexican Street Corn Pasta Salad
A delightful fusion of traditional elote flavors and hearty pasta, perfect for summer barbecues and picnics.
Ingredients
Pasta and Base Ingredients
- 8 ounces rotini pasta Cooked until al dente
- 2 cups fresh corn kernels (or canned, drained) Can use fresh or canned
- 1 cup cherry tomatoes, halved
- 1 ½ cup of chopped fresh cilantro
- 1-2 jalapeños, seeded and minced (adjust for heat preference) Adjust based on spice tolerance
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup red onion, finely chopped
Dressing Ingredients
- ¾ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Topper Ingredients
- 1 cup crumbled cotija cheese (or feta cheese) Reserve some for garnish if desired
Instructions
Preparation
- Cook the rotini pasta in a large pot of salted boiling water, following package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cooked pasta, corn kernels, diced red and green bell peppers, red onion, cherry tomatoes, cilantro, and jalapeños.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Pour the dressing over the pasta salad mixture and gently toss until everything is evenly coated.
- Fold in the crumbled cotija cheese, reserving a bit for garnish if desired.
- Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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Notes
For best flavor, use fresh corn when in season. Adapt the ingredients based on personal preferences. Creamy dressing can be added closer to serving time to prevent sogginess.