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Creamy Street Corn Pasta Salad

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This Creamy Street Corn Pasta Salad combines the bold, tangy flavors of Mexican street corn (Elote) with tender pasta, making it a perfect summer side dish or light meal. It’s creamy, zesty, and packed with roasted corn, cotija cheese, lime juice, and a touch of spice.

Ingredients

  • 8 oz pasta (elbow macaroni, rotini, or shells)
  • 1 tbsp olive oil
  • 3 cups corn kernels (fresh, canned, or frozen and thawed)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/3 cup crumbled cotija cheese (plus more for topping)
  • Salt and pepper to taste
  • Optional: chopped jalapeños for heat

Instructions

  1. Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add the corn and cook until slightly charred, about 5-7 minutes. Remove from heat and let cool.
  3. In a large bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper.
  4. Add the cooked pasta, charred corn, chopped cilantro, and crumbled cotija cheese to the bowl. Toss until everything is evenly coated.
  5. Taste and adjust seasoning if needed. Add optional jalapeños for heat, if desired.
  6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  7. Top with extra cotija cheese and a sprinkle of chili powder before serving, if desired.

Notes

  • You can use canned or frozen corn if fresh isn’t available.
  • This salad tastes best when chilled for at least 30 minutes.
  • Add grilled chicken or shrimp to make it a full meal.
  • Adjust the spice level to your preference by adding more or less chili powder or jalapeños.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-street-corn-pasta-salad/