Ingredients:
- 12 oz pasta (penne, rotini, or fusilli)
- 2 cups corn kernels (fresh, grilled, or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional)
- Salt and pepper to taste
Directions:
- Cook the pasta according to package instructions. Drain and set aside to cool.
- While the pasta is cooling, if using fresh corn, grill the corn on medium-high heat until slightly charred, then remove the kernels from the cob. If using frozen corn, thaw and lightly char the kernels in a skillet.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Add the cooked pasta, corn, cotija cheese, cilantro, and diced jalapeño (if using) to the bowl. Toss everything together until well coated with the dressing.
- Adjust seasoning to taste, garnish with extra cilantro and cotija cheese, and serve chilled or at room temperature.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 6 servings
#mexicanstreetcorn #pastasalad #elote #mexicanflavors #cornsalad #summerrecipes #potluckideas #grilledcorn #pastaandcorn #mexicanfoodlover #cotijacheese #easymeals #quickrecipes #freshflavors #cilantrolovers #creamyandspicy #comfortfoodrecipes #dinnerideas #picnicfood #saladrecipes