Creamy Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the beloved elements of Mexican street corn (elote) with the heartiness of pasta. This salad features tender penne pasta tossed with blistered corn, creamy dressing, and a blend of spices, making it a perfect side dish for summer gatherings, barbecues, or potlucks.

🧾 Ingredients

1 lb. penne pasta
2 Tbsp. unsalted butter
2 cups frozen or fresh corn
½ cup mayonnaise
⅓ cup Mexican crema or sour cream
Juice of 1 lime
1 tsp. chili powder
¼ tsp. cayenne pepper
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup crumbled cotija or feta cheese
¼ cup finely chopped fresh cilantro

👩‍🍳 Directions

Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta according to package directions until al dente. Drain and set aside.
Blister the Corn: While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are blistered and golden brown, about 5 to 8 minutes. Remove from heat and set aside.
Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and cayenne pepper. Season with salt and black pepper to taste.
Combine the Salad: In a large bowl, combine the cooked pasta, blistered corn, crumbled cotija (or feta), and chopped cilantro. Pour the dressing over the mixture and toss until everything is evenly coated.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Just before serving, garnish with additional cilantro and cotija cheese, if desired.

🍽️ Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Calories: Approximately 418 kcal
Protein: Approximately 10g
Carbohydrates: Approximately 50g
Fat: Approximately 20g
Fiber: Approximately 3g
Sugar: Approximately 5g

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