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Mexican Corn Pasta Salad Recipe Bursting With Flavor

Mexican Corn Pasta Salad
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A bold and flavorful Mexican Corn Pasta Salad inspired by street corn (Elote), perfect as a creamy summer side dish or an easy cookout favorite. It combines charred corn, pasta, creamy chili-lime dressing, and crumbled cheese for a spicy, tangy, and refreshing dish.

Ingredients

Scale
  • 8 oz cooked pasta (elbow, rotini, or shells)
  • 1½ cups corn (grilled or canned & drained)
  • ¼ cup red onion, thinly sliced
  • ¼ cup chopped cilantro
  • ½ cup crumbled cotija or feta cheese
  • Juice of 1 lime
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream or Greek yogurt
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1 clove garlic, minced
  • Salt & black pepper to taste
  • Optional: diced jalapeños, cherry tomatoes, or avocado cubes

Instructions

  1. Cook pasta al dente, drain, and rinse under cold water to cool. Set aside.
  2. If using fresh or frozen corn, lightly char in a pan or grill to enhance flavor.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic, salt, and black pepper to make the creamy dressing.
  4. In a large bowl, combine the cooked pasta, corn, red onion, cilantro, and cheese.
  5. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
  6. Refrigerate for 15–30 minutes before serving for best flavor. Optionally sprinkle extra chili powder and cheese on top before serving.

Notes

  • Use grilled fresh corn for the most authentic flavor.
  • Greek yogurt can be substituted for sour cream for a lighter version.
  • Add diced jalapeños for extra heat or avocado for creaminess.
  • Perfect for meal prep or a make-ahead dish for parties and cookouts.

Nutrition

Find it online: https://www.tastydelishrecipes.com/mexican-corn-pasta-salad-recipe-creamy-elote-style/