Description
A bold and creamy street corn pasta salad that combines grilled corn, zesty lime, and cotija cheese with pasta. Perfect for summer BBQs, potlucks, or weekday lunches.
Ingredients
Scale
- 8 oz (225g) pasta (elbow, bowtie, or rotini)
- 2 cups corn (grilled, roasted, or canned)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 tsp chili powder
- Juice of 1 lime
- 1/3 cup crumbled cotija or feta cheese
- 2 tbsp chopped cilantro
- 1/4 cup diced red onion
- Salt & pepper to taste
- Optional: dash of hot sauce or jalapeños
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water, then set aside to cool completely.
- Grill or roast the corn. For canned corn, drain and toast in a skillet until lightly browned. Set aside.
- In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, chili powder, lime juice, salt, and pepper until smooth.
- In a large mixing bowl, combine cooled pasta, corn, diced onion, cotija cheese, and chopped cilantro.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, stir gently and adjust seasoning. Add extra cheese or a squeeze of lime if desired.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add grilled chicken or shrimp to turn this side dish into a full meal.
- Adjust spice level with more or less chili powder or by adding jalapeños.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: street corn pasta salad, elote pasta salad, summer side dish, Mexican pasta salad