Mexican Street Corn Pasta Salad

Ingredients

For the salad:

• 1 lb (450 g) rotini pasta
• 4 cups corn (fresh grilled, frozen, or canned)
• ½ cup finely diced red onion
• ½ cup chopped cilantro
• 1 cup crumbled cotija cheese (or feta if unavailable)
• 1–2 jalapeños, finely diced (optional)

For the dressing:

• ½ cup mayonnaise
• ½ cup sour cream (or Greek yogurt)
• 2 tablespoons lime juice
• 1 teaspoon lime zest (optional)
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• Salt and black pepper, to taste

For garnish:

• Extra cotija cheese
• Chopped cilantro
• Chili powder or Tajín
• Lime wedges

Instructions

1. Cook the pasta in salted water until al dente. Drain and rinse under cold water.
2. If using fresh or frozen corn, grill or sauté it until lightly charred for extra flavor.
3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
4. Add the cooled pasta, corn, red onion, cilantro, jalapeño, and most of the cotija cheese.
5. Toss everything until evenly coated.
6. Chill for at least 30 minutes before serving.
7. Top with the remaining cotija, more cilantro, and a sprinkle of chili powder or Tajín. Serve with lime wedges.

Tips

• Grilled corn gives the best authentic elote flavor.
• Add diced grilled chicken or black beans to make it a complete meal.
• This salad tastes even better after a few hours in the refrigerator.
• Store in an airtight container for up to 3–4 days.