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As the summer sun shines down and outdoor gatherings begin to fill the calendar, a refreshing dish that captures the essence of vibrant flavors is essential. Enter the Easy Mexican Street Corn Pasta Salad—a delightful fusion that draws inspiration from the beloved Mexican street corn, or "elote." Traditionally served on cob, elote is slathered in creamy sauces, sprinkled with cheese, and finished with a squeeze of lime—transforming simple ingredients into an unforgettable culinary experience. This pasta salad captures all those quintessential flavors while offering a new twist that's perfect for picnics, barbecues, and potlucks.

Easy Mexican Street Corn Pasta Salad

Discover the vibrant flavors of summer with this Easy Mexican Street Corn Pasta Salad! Inspired by the beloved street food elote, this dish features hearty pasta, fresh corn, juicy tomatoes, crumbled feta, and a zesty dressing that ties it all together. Perfect for picnics, barbecues, or potlucks, it's a crowd-pleaser that promises a burst of flavor in every bite. Embrace the fusion of traditional Mexican tastes and make this salad for your next gathering! #PastaSalad #MexicanFood #SummerRecipes #EloteInspired #PicnicFood #HealthyEats
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Ingredients
  

8 oz (about 2 cups) rotini or fusilli pasta

1 cup frozen corn kernels, thawed

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and finely diced (optional, for heat)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

Lime wedges for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: In a large mixing bowl, combine the thawed corn, cherry tomatoes, red onion, jalapeño (if using), and cilantro.

      Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper until smooth.

        Combine: Add the cooked pasta to the vegetable mixture. Pour the dressing over the pasta and vegetables, and toss gently to coat everything evenly.

          Add Cheese: Fold in the crumbled feta cheese carefully, and adjust salt and pepper to taste.

            Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

              Serve: Give it a good stir before serving. Garnish with lime wedges if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6