Description
A bold twist on elote, this Mexican Street Corn Pasta Salad features roasted corn, creamy dressing, lime juice, and crumbled cotija cheese for a tangy, spicy side that’s the star of any gathering.
Ingredients
Scale
- 12 oz pasta (elbow or rotini)
- 2 cups corn (grilled, roasted, or frozen and thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese (or feta)
- Salt and pepper to taste
- Optional: diced jalapeños for heat
Instructions
Cook pasta according to package instructions. Drain and rinse.
In a large bowl, mix mayo, sour cream, lime juice, chili powder, salt, and pepper.
Add the pasta, corn, cilantro, and jalapeños (if using). Mix well.
Stir in cotija cheese or sprinkle on top before serving.
Chill for 30 minutes before serving.
Notes
- Add grilled chicken for a heartier version.
- If using canned corn, drain and lightly pan-sear for better flavor.
- Can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian