Description
A creamy, zesty, flavor-packed pasta salad inspired by Mexican street corn (elote), perfect for potlucks, BBQs, or a refreshing weeknight side.
Ingredients
Scale
- 8 oz pasta (elbow, rotini, or bowtie)
- 2½ cups corn kernels (fresh, frozen, or canned)
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 1½ tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped red onion
- 1 jalapeño, seeded and minced (optional)
- ¼ cup chopped cilantro
- Optional: 1 avocado (diced)
- Optional: ½ cup black beans (drained and rinsed)
- Optional: 1 cup cooked shredded chicken
- Optional: Extra lime wedges for serving
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- Char corn in a dry skillet over medium-high heat for 5–7 minutes until golden and slightly blistered. Let cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add cooled pasta, corn, red onion, jalapeño, most of the cheese, and cilantro. Toss well to coat.
- Adjust seasoning with more lime, salt, or spice as needed.
- Top with remaining cheese and cilantro. Chill for 15–20 minutes before serving.
Notes
For best flavor, let the salad chill before serving. Customize with black beans, avocado, or shredded chicken. Cotija can be swapped with feta or parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pasta salad, mexican street corn, elote, summer salad, BBQ side