Mexican Elote Street Corn Pasta Salad: A Flavorful Delight
This Mexican Elote Street Corn Pasta Salad is a creamy, tangy, and slightly spicy dish that brings the flavors of street corn to your table. It's a perfect side dish that's easy to make and a crowd-pleaser.
Equipment
- large pot
- mixing bowls
- whisk
- serving platter
Ingredients
Salad
- 16 oz rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- ⅓ cup freshly chopped cilantro
Dressing
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Pinch cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- Fresh cracked pepper
Instructions
- Cook rotini pasta in boiling salted water until al dente, about 1 minute less than package directions. Drain, toss with olive oil, salt, and pepper, then cool to room temperature.
- In a bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper until smooth.
- Combine the cooled pasta, corn, cheese, and cilantro in a large bowl.
- Pour most of the dressing over the pasta mixture and toss to coat evenly.
- Transfer to a serving platter, drizzle with remaining dressing, and garnish with extra cilantro.
Notes
For make-ahead, add cheese just before serving. Salt pasta water generously and slightly undercook pasta to prevent mushiness. Fresh or grilled corn can be substituted. Store leftovers in an airtight container for 4-5 days, adding extra dressing or half-and-half before serving.