Mexican Street Corn Pasta Salad Recipe
If you're searching for a delicious dish to spice up your next BBQ or potluck, look no further than this Mexican Street Corn Pasta Salad! This flavorful side dish has the zesty elements of Mexican street corn (aka elote) with hearty pasta salad. It's a perfect balance of flavors and textures.
Ingredients
Pasta Salad
- 16 oz pasta (rotini, fusilli)
- 3 tablespoon olive oil
- salt, black pepper
- 1 cup cotija or queso fresco
- ¼ to ⅓ cup fresh cilantro, chopped
- 2 cups corn, fresh or frozen
- 1 tablespoon butter
- ¼ cup onion, minced
- 1 teaspoon garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Dressing
- 1 cup sour cream or Greek yogurt
- ½ cup mayonnaise
- 2-3 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- pinch cayenne pepper
- salt, pepper to taste
- lime zest to taste
Instructions
- Cook pasta according to the package directions until it is al dente. Drain pasta and rinse it under cold water to stop the cooking process. Let it cool completely. Once cooled, toss pasta with 3 tbsp. olive oil, salt, and pepper.
- In a medium or large skillet, melt 1 tablespoon of butter over medium heat. Add minced onion and garlic, cooking until soft. Add frozen or canned corn to skillet.
- Next, mix in ½ teaspoon chili powder, ½ teaspoon salt, and ½ teaspoon black pepper. Cook another 6-7 minutes. Transfer to a small bowl to cool.
- In a medium bowl, mix sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, garlic powder, pinch cayenne pepper (or more if you like it spicy), salt, black pepper, and lime zest.
- Add cooked and cooled pasta to a large bowl, along with the cooled corn. Stir dressing into the pasta.
- Toss pasta with queso fresco and fresh cilantro. Serve and enjoy!
Did you try this recipe?Let us know how it was!