Ingredients
Scale
- 12 oz short pasta (penne, rotini, or fusilli)
- 3 ears of fresh corn, grilled and kernels removed
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- ¼ cup sour cream
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ cup Cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Cook the Pasta:
- Boil pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking and cool it down.
- Grill the Corn:
- While the pasta cooks, grill the corn on a hot grill or stovetop grill pan until charred.
- Let cool, then cut the kernels off the cob.
- Prepare the Dressing:
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cumin.
- Adjust seasoning with salt and pepper.
- Combine Everything:
- Add cooled pasta, grilled corn, Cotija cheese, and cilantro to the bowl with the dressing.
- Toss until well coated.
- Chill & Serve:
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra cheese and cilantro, if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
Keywords: street corn pasta salad, elote pasta, summer salad, grilled corn