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Mexican Street Corn Pasta Salad

All the flavors of elote in a creamy, delicious side dish!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 1 lb. short cut pasta, like rotini
  • 5 cups cooked corn kernels
  • 1 cup mayonnaise
  • 1 jalapeño pepper
  • 1 avocado
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/3 cup chopped cilantro
  • 1/4 cup diced scallions (green onions)
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • juice of 1 lime

Instructions
 

  • Cook and drain the pasta according to package directions for al dente. Rinse the pasta with cold water.
  • Make the dressing: Whisk together the mayonnaise, sour cream, chili powder, lime juice and salt in a large mixing bowl. Set aside.
  • Remove the seeds from the jalapeño pepper and finely dice it. Dice the scallions and chop the cilantro. Peel the avocado and cut it into bite-sized pieces.
  • Add the cooked pasta, corn, jalapeños, scallions, cilantro and avocado to the bowl of dressing. Gently fold together until combined. Sprinkle with crumbled cotija cheese.
Keyword pasta, summer, vegetarian
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