Description
This Street Corn Pasta Salad is a delicious and creamy twist on the classic elote. Made with tender pasta, sweet corn, colorful peppers, and a zesty chili-lime dressing, it’s perfect for BBQs, potlucks, or a refreshing summer side dish.
Ingredients
- 1 pound pasta
- 2 cups cooked corn kernels
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup freshly chopped cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to cool.
- In a large bowl, combine the pasta, corn, red bell pepper, red onion, and jalapeno.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Stir in the chopped cilantro. Chill for at least 30 minutes before serving.
Notes
- For extra flavor, grill the corn before cutting off the kernels.
- Adjust chili powder and jalapeno to your heat preference.
- Can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Mexican-Inspired