Mexican Street Corn Elote Pasta Salad

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5 from 2 votes

Mexican Street Corn Elote Pasta Salad

Elote Pasta Salad is bold, zesty, and guaranteed to steal the show at your next cookout.

Prep Time10

Cook Time15

Total Time25

Course: Salad, Side Dish

Cuisine: Mexican, Mexican American

Keyword: Elote Pasta Salad, Elote Pasta Salad Recipe, Mexican Street Corn Elote Pasta Salad, mexican street corn pasta salad, Mexican Street Corn Salad, street corn pasta salad

Servings: servings

Author: Alyssa Rivers

Ingredients

Salad

2 (15-ounce) drained cans of corn
2 tablespoons olive oil
salt and pepper
8 ounces uncooked rotini pasta
2 deseeded and diced jalapeños
½ cup diced red onion

Dressing

½ cup sour cream
½ cup mayonnaise
½ cup cotija cheese
¼ cup fresh chopped cilantro
2 tablespoons lime juice
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
salt and pepper to taste

Instructions

Heat the 2 tablespoons olive oil over medium-high heat in a large skillet. Add the 2 (15-ounce) drained cans of corn to the pan and season with salt and pepper.
Cook the corn, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
While the corn cooks, cook the 8 ounces uncooked rotini pasta according to the package directions. Drain and rinse the pasta in cold water. Add the cooked pasta to the bowl along with the 2 deseeded and diced jalapeños and ½ cup diced red onion.
In a small bowl, mix the ½ cup sour cream, ½ cup mayonnaise, ½ cup cotija cheese, ¼ cup fresh chopped cilantro, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste.
Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.

Video

Nutrition

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