Description
Mexican Street Corn Pasta Salad is a vibrant and creamy dish that marries the delightful flavors of traditional Mexican street corn (elote) with pasta for a refreshing summer side. Perfect for any gathering, this crowd-pleaser features grilled corn, zesty lime, fresh cilantro, and a rich dressing that tantalizes the taste buds.
Ingredients
Scale
- 1/2 lb radiatori pasta
- 6 ears of grilled corn
- 3/4 cup mayo
- 1/2 cup feta cheese
- 1/4 cup fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons garlic
- 2 teaspoons chili powder
- 1/3 cup red onion
- Cotija cheese for garnish
Instructions
- Cook the radiatori pasta according to package instructions until al dente. Rinse under cold water and drain.
- Preheat your grill to medium heat and grill each ear of corn until charred. Cut kernels off the cob once cooled.
- In a large bowl, combine the cooked pasta, grilled corn, mayo, feta cheese, cilantro, lime juice, garlic, chili powder, red onion, cotija cheese, salt, and pepper.
- Mix thoroughly until well combined. Adjust seasoning as desired.
- Chill in the fridge for at least 30 minutes before serving or serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For added protein, consider mixing in diced grilled chicken or shrimp. Feel free to adjust spice levels by adding more chili powder or fresh jalapeños. The salad can be stored in an airtight container in the refrigerator for up to three days.