Street Corn Pasta Salad
This Mexican street corn pasta salad takes the vibrant flavors of elote and transforms them into a creamy, irresistible pasta dish. Every bite is a fusion of smoky grilled corn, tangy lime, and rich creaminess!
Prep
: 10
Total
: 25 minutes
Ingredients
Dressing
- 0.75 cup sour cream
- 0.75 cup mayonnaise
- 1.5 limes lime juice
- 0.75 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper
Pasta Salad
- 1 lb medium sized pasta cooked al dente
- 2 tbs butter
- 4 ears corn grilled or pan seared
- 1 small red bell pepper fine diced
- 1 large avocado diced
- 3 tbs cilantro chopped
- 0.5 cup cotija cheese crumbled, plus more for topping
Garnish
- Tajin seasoning
- cotija cheese for topping
- cilantro for topping
Instructions
Preparation Steps
- Cook the pasta al dente according to package directions. Drain and set aside. Drizzle with olive oil and toss to prevent sticking.
- In a small bowl, whisk together the sour cream, mayonnaise, zest of 1/2 lime, lime juice, salt, garlic powder, onion powder, and cayenne pepper until smooth and uniform. Taste and adjust seasoning as needed.
- Grill or pan sear the corn ears in butter. Shave the corn kernels off the cob.
- In a large bowl, combine the cooked pasta, corn kernels, diced red bell pepper, diced avocado, chopped cilantro, and crumbled cotija cheese. Add the dressing and toss until everything is well coated. Top with additional cilantro, cotija cheese, and Tajin seasoning before serving.
Notes
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly over time.