Mexican Street Corn Pasta Salad

This Quick Mexican Street Corn Pasta Salad (also known as Elote Pasta Salad) is a vibrant and flavorful side dish or light meal that's ready in minutes! It combines the creamy, tangy, and spicy flavors of classic Mexican street corn with the satisfying texture of pasta. This easy recipe is perfect for potlucks, barbecues, or a quick lunch.

Keyword Focus: Mexican Street Corn Pasta Salad, Elote Pasta Salad, Quick Pasta Salad, Easy Pasta Salad Recipe, Mexican Pasta Salad, Summer Salad, Potluck Recipe, Vegetarian.

Recipe Details:

Cuisine: Mexican-Inspired
Course: Salad, Side Dish, Light Meal
Prep Time: 15 minutes
Cook Time: 10-12 minutes (for pasta)
Total Time: Approx. 25-27 minutes
Yields: 6-8 servings
Dietary Info: Vegetarian (can be made vegan with vegan mayo and cotija)

Ingredients:

1 lb Pasta (such as rotini, elbow macaroni, or shells)
2 cups Corn Kernels (fresh or frozen, thawed)
1/2 cup Mayonnaise
1/4 cup Sour Cream (or Greek yogurt for a tangier, healthier option)
1/4 cup Cotija Cheese, crumbled (or feta if unavailable, or nutritional yeast for vegan)
2 tablespoons Fresh Lime Juice
1-2 teaspoons Chili Powder (adjust to your spice preference)
1/2 teaspoon Garlic Powder
1/4 cup Fresh Cilantro, chopped
Salt and Freshly Ground Black Pepper to taste
Optional: 1 small Jalapeño, finely minced (for extra heat)

Equipment:

Large pot
Large mixing bowl
Measuring cups and spoons

Instructions:

Cook Pasta: Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. This helps the pasta cool quickly for the salad.
Prepare Corn: If using fresh corn, grill, roast, or boil it until cooked, then cut the kernels off the cob. If using frozen corn, thaw it completely.
Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), crumbled cotija cheese (or alternative), lime juice, chili powder, garlic powder, salt, and pepper. If using, stir in the minced jalapeño.
Combine Ingredients: Add the cooked and cooled pasta and the corn kernels to the dressing in the bowl. Gently toss everything together until the pasta and corn are evenly coated with the creamy dressing.
Stir in Cilantro: Stir in the chopped fresh cilantro.
Chill (Recommended): For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Before serving, taste and adjust seasoning with more salt, pepper, or lime juice if needed. Serve this quick Mexican Street Corn Pasta Salad chilled.