Description

A creamy, tangy, and smoky twist on classic Mexican street corn, this pasta salad combines elote-inspired flavors with hearty pasta, making it perfect for BBQs, potlucks, or a light summer meal.

Ingredients

12 oz pasta (rotini, penne, or bowtie)

3 cups corn kernels (fresh, grilled, or frozen & thawed)

1 red bell pepper, diced

1/2 red onion, finely diced

1/2 cup fresh cilantro, chopped

1/2 cup cotija cheese (or feta, crumbled)

1 jalapeño, diced (optional)

1/2 cup mayonnaise

1/3 cup sour cream (or Greek yogurt)

2 tablespoons lime juice (freshly squeezed)

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

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Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, cotija cheese, and diced jalapeño if using.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss everything together until well coated.
Refrigerate the salad for 30–60 minutes to let the flavors meld.
Before serving, garnish with extra cotija cheese, cilantro leaves, and a light dusting of chili powder, if desired.

Notes

Use grilled corn for an added smoky flavor boost.

To make it vegan, use plant-based mayo, sour cream, and cheese or omit the cheese.

Add grilled chicken or black beans for extra protein.

Swap cilantro for parsley or green onions if preferred.

Best served cold or at room temperature; avoid reheating.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 365
Sugar: 4g
Sodium: 420mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 9g
Cholesterol: 20mg