Description
This creamy, zesty, and flavor-packed street corn pasta salad is inspired by Mexican elote. Loaded with grilled corn, cotija cheese, fresh herbs, and a tangy lime dressing, it’s the perfect summer side dish for BBQs, picnics, and potlucks.
Ingredients
12 oz rotini pasta (or bowtie/penne)
3 cups grilled corn kernels (fresh or frozen, charred)
1/3 cup mayonnaise
1/4 cup sour cream or Greek yogurt
Juice of 2 limes
1/2 tsp chili powder (or Tajín)
1/2 tsp garlic powder
1/2 cup cotija cheese (crumbled)
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
Salt & pepper to taste
Instructions
1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. Char the corn in a skillet or grill until slightly browned. If using frozen corn, thaw and dry before charring.
3. In a large bowl, mix the dressing: mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
4. Add the pasta, grilled corn, cotija, red onion, and cilantro to the bowl. Toss until well coated.
5. Chill in the fridge for at least 30 minutes. Garnish with extra cheese and cilantro before serving.
Notes
Use vegan mayo and dairy-free cheese for a plant-based version.
Add black beans, avocado, or diced peppers for extra nutrition and flavor.
Great for meal prep – store up to 3 days in the fridge.
Avoid freezing, as dairy and pasta texture can change.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing, Chilling
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg