This vibrant Mexican Street Corn Pasta Salad combines the smoky, tangy flavors of elote with the creamy texture of pasta. Perfect for potlucks, barbecues, or as a side dish for any Mexican-inspired meal!
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
Prepare the corn: Grill fresh corn until lightly charred, or toast frozen corn in a dry skillet. If using canned, drain and set aside.
In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked pasta, corn, cotija cheese, cilantro, and jalapeño (if using).
Pour the dressing over the pasta salad and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder. Serve chilled.