Description
A creamy and flavorful street corn pasta salad inspired by Mexican elote, featuring tender elbow macaroni tossed with sweet corn, a zesty lime-mayo dressing, cotija cheese, fresh cilantro, and a hint of chili powder. Perfect as a vibrant side dish for summer picnics, barbecues, or potlucks.
Ingredients
Scale
Pasta and Vegetables
- 8 oz elbow macaroni or small pasta of choice
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño (seeded and finely chopped, optional)
Dressing and Seasonings
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup crumbled cotija cheese (or feta)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it for the salad.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine Ingredients: Add the cooled pasta, corn kernels, crumbled cotija cheese, chopped cilantro, finely chopped red onion, and jalapeño (if using) to the bowl with the dressing. Toss everything gently until the pasta and vegetables are evenly coated with the creamy dressing.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, or lime juice as needed to balance the flavors perfectly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled for the best flavor and texture.
Notes
- Grilled or charred corn adds an extra smoky flavor to the pasta salad.
- For a more authentic twist, substitute Mexican crema for sour cream.
- This salad keeps well in the refrigerator for 2 to 3 days, making it ideal for meal prep or bringing to gatherings.
- Feel free to omit the jalapeño for a milder flavor or add more for extra heat.
