Mexican Street Corn Pasta Salad
A creamy, smoky, and tangy pasta salad inspired by the flavors of elote, perfect for summer gatherings and meal prep.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (short shapes like rotini, bowtie, shells, or penne) Cook according to package directions.
- 2 cups corn (fresh or frozen) Fresh grilled corn adds an amazing smoky flavor.
- 1 medium red bell pepper, diced
- 1/4 cup red onion, diced Can be omitted if preferred.
- 1/2 cup cilantro, chopped Can be substituted with flat-leaf parsley.
Creamy Dressing
- 1/2 cup mayonnaise Can use avocado oil mayo for variation.
- 1/4 cup sour cream Can swap for Greek yogurt for a lighter option.
- 1 medium lime, juiced Adjust quantity for more tang.
- 1 teaspoon chili powder Add cayenne or jalapeño for extra heat.
- Salt and pepper to taste
Toppings
- 1/2 cup crumbled feta cheese Can substitute with cotija or queso fresco.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente, usually around 8-10 minutes. Drain and cool for 10-15 minutes.
- In a large mixing bowl, combine corn, diced red bell pepper, red onion, and chopped cilantro.
- For the dressing, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a separate bowl.
- Add the cooled pasta to the vegetable mixture and pour the dressing over. Mix gently until everything is coated.
- Fold in crumbled feta cheese and serve after chilling for at least 30 minutes.
Notes
This pasta salad is even better when made in advance. Store in an airtight container in the fridge for 3-4 days. If it thickens, add mayo, sour cream, or Greek yogurt to refresh it.