Description
This Street Corn Pasta Salad combines creamy, tangy, and smoky flavors inspired by Mexican street food, Elote. It’s easy to prepare and perfect for potlucks, barbecues, or a quick weeknight dinner.
Ingredients
1 pound pasta (penne or rotini works best)
2 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1/4 cup cotija cheese, crumbled (or feta as a substitute)
Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the corn: In a large skillet, heat the olive oil over medium heat. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes, until the corn is lightly charred. Remove from heat and set aside to cool.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and ground cumin. Season with salt and pepper to taste.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, charred corn, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the mixture and toss until everything is well-coated.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with additional cilantro and cotija cheese if desired.
Notes
- Add Protein: For a more substantial meal, you can add grilled chicken, shrimp, or even black beans to the salad.
- Swap the Corn: If fresh or frozen corn isn’t available, you can substitute it with roasted red peppers for a smoky twist or diced tomatoes for extra juiciness.
- Spicy Kick: If you like heat, consider adding diced jalapeños or a pinch of cayenne pepper to the dressing for an extra spicy punch.
- Vegan Version: To make this recipe vegan, replace the mayonnaise and sour cream with dairy-free alternatives like cashew cream or a vegan mayo. Use vegan cheese or skip it altogether.
- Storage: Store any leftover pasta salad in an airtight container in the fridge for up to 3-4 days. The flavors will continue to develop as it sits, so it’s great for make-ahead meals.
- Reheating: While this dish is typically served cold, if you prefer it warm, gently reheat in a skillet over low heat with a splash of olive oil. However, the fresh, chilled version is recommended for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
