Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is the ultimate summer side dish—creamy, tangy, and bursting with bold flavors in every bite! If you love elote and pasta, this is the perfect fusion that will have you coming back for seconds (or thirds!). The smoky roasted corn, the creamy dressing, and the salty cotija cheese make every bite irresistible.
Servings: 6 people
Calories: 393kcal
Equipment
- 1 large pot For cooking pasta
- 1 MIxing Bowl
Ingredients
Salad Dressing
- ¼ cup Mayonnaise
- ¼ Mexicana Crema Sour cream
- ⅛ teaspoon Cumin powder
- ¼ teaspoon Paprika powder
- ¼ teaspoon Chili powder
- 1 tablespoon Sriracha
- ¼ cup Lime juice
- ¼ teaspoon Garlic powder
- Salt and pepper
Pasta Salad
- 200 grams Pasta
- ⅔ cup Canned Black beans
- 1 cup Corn Kernels Grilled or Canned
- 1-2 cups Chicken cooked and chopped
- 1-2 pieces Avocado chopped
- 1 cup Cherry tomato Halved
- ½ cup Cilantro chopped
- ½ cup Red onion chopped
- 1 piece Jalapeno sliced
- ⅔ cup Cotija cheese for authentic Mexican flavor
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- Roast the corn in a skillet until slightly charred.
- Mix the dressing – combine all ingredients in a small bowl.
- Toss pasta, corn, and all other ingredients in a large bowl.
- Pour the dressing over the salad and mix until everything is coated.
- Garnish with extra cotija, cilantro, and lime zest.
- Chill for at least 15 minutes before serving.
Notes
- Use fresh lime juice for the best flavor.
- Roast the corn for a deeper, smoky taste.
- Let it chill for at least 15 minutes before serving.
- Add avocado last to keep it from browning.
Nutrition
Calories: 393kcal | Carbohydrates: 41g | Protein: 18g | Fat: 19g | Cholesterol: 38mg
