Description
Bright and refreshing Mexican Street Corn Pasta Salad blends sweet grilled corn, al dente pasta, tangy lime dressing, chili powder, and creamy cotija cheese. This easy, no-cook side captures the classic elote flavors in a portable bowl, perfect for summer barbecues, picnics, or weeknight meals. With a vibrant mix of textures and a zesty kick, it’s a crowd-pleasing dish that stays cool and delicious for hours. Serve alongside grilled fish or a crisp green salad for a balanced flavorful feast meal
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup sweet corn, grilled or canned
- 1 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions
- Cook pasta until al dente, drain and rinse with cold water.
- Grill or prepare corn, then combine with pasta and cotija cheese.
- Whisk mayo, Greek yogurt, lime juice, chili powder, garlic powder, and salt.
- Toss dressing with pasta mixture until evenly coated.
- Garnish with cilantro and serve chilled.
Notes
- The salad can be prepared a day ahead
- keep dressing separate until serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Mexican Street Corn Pasta Salad, easy pasta salad, Mexican corn salad, summer side dish, elote pasta recipe, quick summer salad, how to make Mexican street corn salad, best corn pasta salad, vegetarian pasta salad, summer potluck recipes