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–+ servings
Street Corn Pasta Salad

Street Corn Pasta Salad: A Flavorful Twist for Summer Dining

Enjoy a delicious Street Corn Pasta Salad, combining creamy elote flavors with pasta for a perfect summer side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 ounces rotini pasta can substitute with fusilli or cavatappi
For the Corn
  • 2 cups corn kernels fresh, frozen, or canned
For the Creamy Dressing
  • 1 tablespoon olive oil or butter, for charring corn
  • 0.5 cup mayonnaise vegan mayo is acceptable
  • 0.5 cup sour cream substitute with Greek yogurt for lighter option
  • 2 fresh lime juice & zest for maximum flavor
  • 1 tablespoon chili powder adjust for spice preference
  • 1 teaspoon smoked paprika for smoky flavor
  • a pinch cayenne pepper optional for additional heat
  • 1 teaspoon garlic powder or fresh garlic for more flavor
For the Toppings
  • 0.5 cup cotija cheese or feta cheese as substitute
  • 0.5 cup diced red onion green onions can be used for milder flavor
  • 1 diced avocado add just before serving to prevent browning
  • 0.25 cup fresh cilantro can swap with parsley if preferred
  • 1 jalapeño optional; deseed for less spice

Equipment

  • large pot
  • cast iron skillet
  • large mixing bowl

Method
 

Step 1: Cook the Pasta
  1. In a large pot, bring salted water to a rolling boil. Add rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool completely.
Step 2: Char the Corn
  1. Heat a cast iron skillet over high heat. Add olive oil and corn kernels, char for 4-5 minutes until golden brown.
Step 3: Make the Creamy Dressing
  1. In a large bowl, whisk together mayonnaise, sour cream, lime juice and zest, chili powder, smoked paprika, cayenne, garlic powder, and salt and pepper.
Step 4: Combine Pasta and Dressing
  1. Add cooled pasta to the creamy dressing and toss gently until coated.
Step 5: Add Corn and Vegetables
  1. Fold in the charred corn, diced red onion, and jalapeño to the pasta mixture.
Step 6: Incorporate Avocado and Cheese
  1. Before serving, gently fold in diced avocado and half of the cotija cheese, adjusting seasoning as needed.
Step 7: Serve and Garnish
  1. Transfer salad to a serving dish. Sprinkle with remaining cotija, extra chili powder, and fresh cilantro. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 450mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best flavor, char the corn properly and add avocado last to avoid browning.

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