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Creamy Mexican Street Corn Pasta Salad

A vibrant fusion of creamy pasta salad and classic elote, featuring sweet corn, avocado, lime, and chili spice.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Lunch, Salad, Side Dish
Cuisine: American, Fusion, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb rotini pasta uncooked
  • 3 cups corn kernels fresh, frozen or canned
  • 2 avocados diced
  • 0.5 cup red onion finely chopped
  • 0.5 cup cotija cheese crumbled
Creamy Dressing
  • 0.75 cup mayonnaise
  • 0.5 cup sour cream or Mexican crema
  • 2 limes juiced
  • 1 tsp chili powder
  • 0.5 cup cilantro fresh chopped

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Method
 

  1. Boil rotini pasta in salted water until al dente. Drain and rinse with cold water to cool.
  2. If using fresh or frozen corn, sauté briefly in a skillet until cooked (charring is optional but recommended).
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and half the cilantro.
  4. In a large bowl, combine cooled pasta, corn, and red onion.
  5. Pour dressing over the pasta mixture and toss to coat evenly.
  6. Gently fold in the crumbled cotija cheese and diced avocado.
  7. Garnish with remaining cilantro and extra chili powder. Serve chilled or at room temperature.

Notes

Add avocado just before serving to prevent browning. Store in the fridge for up to 3 days.