Mexican Street Corn Pasta Salad

Mexican street corn, or elote, is a beloved street food that captures the essence of vibrant Mexican flavors. Traditionally, it features grilled corn slathered in mayonnaise, topped with crumbly cheese, chili powder, and a squeeze of lime. This delicious combination has won hearts around the world, offering a taste of summer that celebrates the bold and zesty flavors of Mexico. With its growing popularity, people have begun to incorporate these traditional flavors into various dishes, one of which is the Zesty Mexican Street Corn Pasta Salad.

Discover the vibrant flavors of summer with this Zesty Mexican Street Corn Pasta Salad. Combining sweet fresh corn, hearty rotini pasta, colorful vegetables, and a creamy dressing, this salad offers a fresh twist on the classic elote. Perfect for barbecues, picnics, or casual dinners, it's a visually stunning and delicious dish that will impress your guests. Easy to prepare, let it chill to enhance the flavors and enjoy a taste of Mexico at your next gathering!

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Ingredients

8 oz rotini pasta

2 cups fresh corn (or 1 can of corn, drained)

1 red bell pepper, diced

1/2 red onion, finely chopped

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 avocado, diced

1 lime, juiced

2 tablespoons mayonnaise

1 tablespoon sour cream

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Optional: Lime wedges and additional cilantro for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Corn: If using fresh corn, grill or boil the corn until tender, then allow it to cool and cut the kernels off the cob. If using canned corn, simply drain and rinse.

Mix the Vegetables: In a large mixing bowl, combine the cooked rotini, fresh corn, diced red bell pepper, chopped red onion, diced avocado, and chopped cilantro.

Make the Dressing: In a small bowl, whisk together the lime juice, mayonnaise, sour cream, chili powder, smoked paprika, salt, and pepper until smooth and well combined.

Combine: Pour the dressing over the pasta salad mixture and gently toss until everything is evenly coated. Adjust seasoning to taste.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, garnish with crumbled cotija cheese, additional cilantro, and lime wedges on the side.

Enjoy!: Serve chilled as a side dish or a light main course. This salad is perfect for picnics, barbecues, or any summer gathering!

Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings