Mexican Street Corn Pasta Salad has all the great flavors of elotes packed into a salad! This salad is filled with corn, red onion, cilantro, lots of cotija cheese, lime juice and chili powder! The beautiful colors of this salad make it a perfection addition to a summer BBQ, holiday get together, game night or movie night!
Optional: In a cast iron pan or regular frying pan on medium heat sauté the frozen or canned corn until lightly charred, approximately 5 minutes. A cast iron pan will provide the best char, or spread the corn out on a baking tray and broil in the oven for 2-3 minutes or until lightly charred. Set aside to cool. Or, brush the corn cobs with oil and grill for 2-3 minutes per side, or until lightly charred. Allow to cool and then slice the kernels off the cobs.
Bring a large pot of salted water to a boil. Cook pasta of choice according to package instructions until cooked al dente. Drain and set aside.
In a large bowl, add in the cooled corn, cooked pasta, green onions, cilantro, red onion, red pepper, jalapeno and cheese.
In a small bowl, mix together the dressing ingredients.
Pour the dressing over the salad and stir until evenly combined.
Serve with additional chili powder sprinkled on top, chopped cilantro, and cotija or feta cheese. Enjoy!
Notes
StorageStore the pasta salad in an air tight container in the fridge for up to 3-4 days (check the best before date of your yogurt and cheese and adjust accordingly). As the pasta sits in the fridge the pasta will absorb the dressing. You can stir in an additional spoon of yogurt and a splash of lime juice just before serving.Make AheadThis pasta salad is even better the next day when the flavors have had time to develop. This is a healthy recipe for meal prep lunches! Prepare the salad up to 2-3 days in advance. You can stir in an additional spoon of yogurt and a splash of lime juice just before serving.