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Creamy Mexican Street Corn Pasta Salad

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This creamy and tangy Mexican Street Corn Pasta Salad features tender pasta, fire-roasted corn, Cotija cheese, and a zesty dressing with lime, mayo, and chili spices. It combines the classic flavors of Mexican elote in a quick and easy pasta salad perfect for BBQs and summer dinners.

Ingredients

Scale
  • 16 ounces rotini or ditalini pasta
  • 2 teaspoons olive oil
  • 4 ears of corn, husked and kernels cut off (or 3 cans 15 oz drained fire-roasted corn)
  • 1 cup crumbled Cotija cheese
  • 1/3 cup chopped fresh cilantro (plus extra for garnish)
  • 1 cup mayonnaise
  • 1 cup Mexican crema or sour cream
  • 4 tablespoons fresh lime juice (about 2 limes)
  • Zest of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package directions until al dente. Drain and toss with olive oil, salt, and pepper. Let cool to room temperature or chill in fridge.
  2. In a bowl, whisk together mayonnaise, Mexican crema (or sour cream), lime juice, lime zest, chili powder, garlic powder, cayenne pepper, salt, and pepper until smooth.
  3. Heat corn if using fresh or frozen; if canned, drain well. Combine pasta, corn, Cotija cheese, and cilantro in a large bowl.
  4. Pour most of the dressing over the salad and toss until well combined. Reserve some dressing to drizzle before serving.
  5. Transfer to a serving dish, drizzle with remaining dressing, and garnish with extra cilantro and additional Cotija cheese if desired.

Notes

For extra smoky flavor, use fire-roasted corn. Adjust the cayenne pepper to taste for spiciness. Best served chilled but can be enjoyed at room temperature. Refrigerate leftovers and toss before serving.

Nutrition

Find it online: https://www.receipster.com/creamy-mexican-street-corn-pasta/

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