Mexican Street Corn Pasta Salad Recipe Perfect for Parties
A creamy, smoky, and zesty pasta salad inspired by Mexican Elote, featuring charred corn, Cotija cheese, and a tangy lime crema dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
Scale
- 16 oz Rotini pasta
- 4 cups corn (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/2 cup crumbled Cotija cheese
- 1 tsp smoked paprika
- 1/4 cup chopped fresh cilantro
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook rotini pasta until al dente, drain, and rinse with cold water.
- Char the corn in a high-heat skillet with oil until golden brown spots appear.
- Whisk mayonnaise, sour cream, lime juice, smoked paprika, and garlic powder in a bowl.
- Combine cooled pasta and charred corn with the dressing, folding gently.
- Fold in crumbled Cotija cheese and fresh cilantro.
- Garnish with extra paprika and serve chilled.