Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that brings the beloved flavors of elote into a delightful pasta salad. Perfect for summer cookouts, picnics, or potlucks, this recipe combines grilled corn with zesty lime, creamy mayo, and rich cheeses for a mouthwatering experience. In just 25 minutes, you can whip up this crowd-pleaser that’s sure to impress family and friends alike. With its creamy texture and bright flavors, this salad is not only quick to prepare but also versatile enough to serve alongside grilled meats or as a standalone meal.
Ingredients
- 1/2 lb radiatori pasta (cooked al dente)
- 6 ears grilled corn (kernels cut off)
- 3/4 cup mayonnaise
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon lime juice
- 2 tablespoons garlic (minced)
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup red onion (diced)
- 1/4 cup cotija cheese (crumbled)
Instructions
- Cook the radiatori pasta in boiling water until al dente. Rinse under cold water and drain.
- Grill the corn until slightly charred and let it cool before cutting the kernels off.
- In a large bowl, combine the cooked pasta, grilled corn, mayonnaise, feta cheese, cilantro, lime juice, garlic, spices, red onion, and cotija cheese.
- Mix well until all ingredients are combined. Adjust seasoning if necessary.
- Serve immediately or chill in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For added spice, include diced jalapeños or adjust chili powder to taste. Experiment with fresh veggies like bell peppers for extra crunch. Letting the salad chill for at least an hour enhances flavor melding.