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As summer approaches, the allure of outdoor gatherings and vibrant flavors beckons. One culinary delight that encapsulates the essence of Mexican street food is Mexican Street Corn, commonly known as Elote. Traditionally served on the streets of Mexico, Elote consists of grilled corn on the cob slathered in a rich mixture of mayonnaise, lime juice, cheese, and spices. Not only is this dish a staple of Mexican cuisine, but it also represents the country’s lively street food culture, where vendors proudly serve their creations to eager customers.

Mexican Street Corn Pasta Salad

Discover the vibrant flavors of summer with this Mexican Street Corn Pasta Salad, an exciting twist on the traditional Elote. This dish marries sweet, grilled corn with pasta, creating a flavorful and refreshing salad perfect for picnics and barbecues. Enhanced with creamy dressing, colorful veggies, and crumbled cotija cheese, it captures the essence of Mexico's street food in a convenient format. Easy to prepare and bursting with taste, it's sure to impress at any gathering. Enjoy a delicious fusion of cultures this season!
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Ingredients
  

8 oz rotini or fusilli pasta

2 cups corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup cilantro, chopped

1 avocado, diced

1/2 cup cotija cheese, crumbled

1 lime, juiced

3 tbsp mayonnaise

1 tbsp sour cream or Greek yogurt

1 tsp chili powder

1/2 tsp garlic powder

Salt and pepper to taste

Optional: 1 jalapeño, diced (for added heat)

Instructions
 

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

    Prepare the Corn: If using fresh corn, grill or roast the corn until lightly charred, then cut the kernels off the cob. For frozen corn, thaw it under cold water or sauté it in a skillet for a few minutes. If using canned, simply drain and rinse.

      Mix the Dressing: In a small mixing bowl, combine lime juice, mayonnaise, sour cream, chili powder, garlic powder, and salt and pepper. Whisk until smooth and well-combined.

        Combine Ingredients: In a large mixing bowl, add the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and diced avocado. Pour the dressing over the salad and toss gently until all ingredients are coated.

          Add Cheese and Adjust Seasoning: Carefully fold in the crumbled cotija cheese and, if using, the diced jalapeño. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

            Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled as a side dish or light main course.

              Prep Time, Total Time, Servings: 15 mins | 1 hr | 4-6 servings