Elote Mexican Street Corn Pasta Salad Recipe
Love Mexican street corn? This easy pasta salad combines roasted corn, chili, lime, and mayo for the ultimate summer side dish!
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Servings 8
Ingredients
For the Salad
- 1 lb Pasta
- 6 Ears of Corn – roasted about 3 cups
- ½ Cup Diced Red Onion
- ¼ Cup Diced Jalapeno
- 1 Cup Queso Fresco Cheese – crumbled
- ¾ Cup Fresh Cilantro
For the Dressing
- ½ Cup Mayonnaise
- ½ Cup Sour Cream
- ¼ Cup Lime Juice
- 1 tsp Chili Powder
- ½ tsp Cumin
- ¼ tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt & Pepper
Instructions
- First cook your pasta according to the package directions to al dente, drain and rinse with cold water to cool the pasta, set aside.1 lb Pasta
- In a medium bowl combine the mayo, sour cream, lime juice, chili powder, cumin, smoked paprika and garlic powder. Stir until well combined.½ Cup Mayonnaise, ½ Cup Sour Cream, ¼ Cup Lime Juice, 1 tsp Chili Powder, ½ tsp Cumin, ¼ tsp Smoked Paprika, 1 tsp Garlic Powder
- Place the cooled drained pasta in a large bowl. Add in the corn, red onion, jalapenos, and cilantro. Pour the dressing over and gently stir until all of the ingredients are coated with dressing.6 Ears of Corn – roasted, ½ Cup Diced Red Onion, ¼ Cup Diced Jalapeno, ¾ Cup Fresh Cilantro
- Sprinkle the crumbled cheese over top of the salad, stir to combine.1 Cup Queso Fresco Cheese – crumbled
- Taste the salad and add salt and pepper to taste.Salt & Pepper
- Cover the salad and refrigerate for at least 30 minutes before serving.
- Serve chilled, garnish with additional chopped cilantro and cheese.