Mexican Street Corn Pasta Salad is a vibrant and flavorful dish inspired by the beloved Mexican street corn (elote). This salad combines tender pasta with charred corn, creamy dressing, tangy cheese, and a touch of spice, creating a perfect side dish for barbecues, picnics, or any festive meal. It’s easy to make, colorful, and bursting with fresh, zesty flavors.

Ingredients:

• 8 ounces rotini or your favorite pasta

• 3 cups fresh or frozen corn kernels

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/2 cup crumbled cotija cheese or feta cheese

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1 lime, juiced

• 1/4 cup fresh cilantro, chopped

• Salt and pepper, to taste
  
  

Directions:

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

2. In a large skillet over medium-high heat, cook corn kernels until slightly charred and tender, about 5-7 minutes. Remove from heat and let cool.

3. In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, cumin, lime juice, salt, and pepper.

4. Add cooled pasta, charred corn, crumbled cheese, and chopped cilantro to the dressing. Toss gently to combine.

5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

6. Garnish with additional chili powder or cheese if desired before serving.

Nutritional Information (per serving, approx., serves 6):

• Calories: 320 kcal

• Total Fat: 18 g

• Saturated Fat: 5 g

• Cholesterol: 25 mg

• Sodium: 350 mg

• Total Carbohydrates: 32 g

• Dietary Fiber: 3 g

• Sugars: 4 g

• Protein: 8 g