Description

Mexican Street Corn Pasta is a creamy, tangy, and flavorful pasta salad inspired by the classic Mexican elote. This easy-to-make recipe combines pasta, corn, cotija cheese, lime, and spices into a perfect summer side dish or light main. Ideal for BBQs, potlucks, and family dinners.

Ingredients

400 g pasta (rotini, fusilli, penne, or farfalle)

3 cups corn kernels (fresh grilled, roasted, or frozen)

½ cup mayonnaise

½ cup sour cream (or Greek yogurt)

½ cup cotija cheese (or feta or queso fresco), crumbled

2 tablespoons lime juice (freshly squeezed)

2 cloves garlic, minced

¼ cup cilantro, chopped

1 teaspoon chili powder

Salt and pepper to taste

Optional: 1 jalapeño, ½ red onion, 1 avocado

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Instructions

1. Cook the pasta in salted water until al dente. Drain and set aside.

2. Prepare the corn by grilling or roasting and cutting kernels off, or caramelize frozen corn in a skillet.

3. Whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper to make the sauce.

4. Combine pasta and corn with the sauce and toss well.

5. Add cilantro, cotija, and optional ingredients. Mix gently.

6. Serve warm or chilled, garnished with extra cotija, cilantro, and lime wedges.

Notes

This dish tastes even better after chilling for 30 minutes to let flavors meld.

You can adjust the spice level by adding more or less chili powder and jalapeño.

For a lighter version, substitute Greek yogurt entirely for sour cream and mayo.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pasta Salad / Side Dish