Description
Chilled, vibrant, and bursting with flavor, Mexican Street Corn Pasta Salad is inspired by the beloved street food elote, combining hearty pasta and fresh vegetables for the perfect summer dish.
Ingredients
- 8 oz pasta (such as rotini or penne)
- 2 cups corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- Feta cheese for garnish (optional)
- Lime wedges (for serving)
Instructions
- Cook the pasta according to package instructions. Drain and let it cool completely.
- In a large bowl, combine the corn, diced red bell pepper, and red onion.
- In another bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Add the cooled pasta to the corn mixture. Pour the dressing over everything and toss until well combined.
- Fold in the chopped cilantro and taste, adjusting seasoning as necessary.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Serve topped with crumbled feta cheese and lime wedges on the side for an extra zing.
Notes
For a lighter version, substitute Greek yogurt for sour cream. This salad is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican