Description
Mexican Street Corn Pasta Salad is a creamy, zesty twist on the classic elote. Loaded with corn, avocado, cherry tomatoes, cheese, and a tangy chili-lime dressing, it’s the perfect side dish for summer BBQs, potlucks, or easy lunches.
Ingredients
– 8 oz rotini pasta
– 1 1/2 cups corn (fresh, frozen, or canned)
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– 1/4 cup fresh cilantro, chopped
– 1/3 cup crumbled cotija cheese or feta
– 1/4 cup mayonnaise
– 1/4 cup sour cream or Greek yogurt
– 2 tablespoons lime juice
– 1/2 teaspoon chili powder
– Salt and pepper to taste
Optional:
– Jalapeño slices
– Grilled chicken or shrimp
– Black beans
Instructions
1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, mix together pasta, corn, tomatoes, avocado, cilantro, and cheese.
3. In a small bowl, whisk mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
4. Pour dressing over salad and toss gently to combine.
5. Chill for 15-20 minutes or serve immediately.
Notes
Use grilled corn for extra flavor if you have it.
Add avocado just before serving to keep it fresh.
Use feta or queso fresco if cotija isn’t available.
For meal prep, keep dressing separate until ready to serve.
Adjust chili powder to taste for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
Keywords: mexican street corn pasta salad, creamy pasta salad, elote pasta salad, corn pasta salad, summer side dish, easy pasta salad, potluck recipe, vegetarian pasta salad