his Mexican Street Corn Pasta Salad is a flavorful and refreshing twist on the classic Mexican street food, “Elote”. Combining grilled corn, tender pasta, creamy dressing, and the bold flavors of cotija cheese, cilantro, and lime, this salad is perfect for summer barbecues, potlucks, or as a side dish for any meal. It’s easy to make and absolutely bursting with flavor, with a hint of spice that can be adjusted to your preference.

The smoky, slightly charred corn combined with the tangy and creamy dressing brings out the best of both worlds, making this salad a crowd favorite. It pairs perfectly with grilled meats or can be enjoyed on its own as a light and satisfying lunch.

Ingredients

8 oz pasta (fusilli, penne, or bowtie work well)
4 ears of corn, husked (or 3 cups frozen corn, thawed)
2 tablespoons olive oil
1/2 cup mayonnaise
1/4 cup sour cream
Juice of 2 limes
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder (adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled cotija cheese (or feta as a substitute)
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
. Optional: 1 jalapeño, seeded and finely chopped

Instructions

see continuation on next page